Rice salad with steak

By Hope Malau
17 September 2015

This recipe works for a braai as well. Try it over hot coals.

Serves 4

Preparation: 5 min

Cooking: 35 min

4 T-bone steaks

chutney, to serve


10 ml (2 t) olive oil

250 ml (1 c) brown rice

30 ml (2 T) tomato paste

375 ml (1½ c) water

½ of each green and red pepper

400 g tin sweetcorn kernels, drained

400 g can kidney beans, drained

handful green beans, chopped

handful coriander, roughly chopped


45 ml (3 T) paprika

30 ml (2 T) black paper

15 ml (1 T) garlic powder

5 ml (1 t) cayenne pepper

15 ml (1 T) brown sugar

1. Salad Heat the oil in a medium saucepan over high heat. Add rice and cook, stirring, for 1 minute or until all the rice is coated with oil.

2. Add tomato paste and cook, stirring, for 2 minutes or until the rice is well coated. Add the water and bring to a simmer. Cover, reduce the heat and cook for 20 minutes or until the rice is tender.

3. Add the peppers, sweetcorn, kidney beans and green beans and cook covered for 15 minutes or until the green beans are soft then stir in the coriander.

4. Rub Mix all the ingredients in a bowl then rub over the steaks. Heat a griddle pan over medium heat and grill the steaks for 5 minutes or until cooked. Transfer the meat to a plate and leave to rest for 5 minutes.

5. Divide the rice salad and steaks among the plates. Serve with chutney and green salad.

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