Steak and salsa rice bake

By Faeza
23 December 2015

When you have one steak and four people to feed , this recipe is great to have in your bag of tricks


For the meat and rice

1 ??onion, chopped

2 ??garlic cloves, crushed

1 ??red fresh chilli, seeded and sliced

350 g ??rump steak, cut into small cubes

2 cups ??cooked Spekko Parboiled Long Grain Rice

1 – 2 cups?beef stock

salt and pepper

For the salsa

2 X 410 g cans ??tomato, chopped, peeled

2 ????garlic cloves, halved

1 ????onion quartered

2 ????fresh red chillies, seeded and roughly chopped

1 teaspoon ???cumin

1 teaspoon ???cayenne pepper

1 teaspoon ???fresh oreganum, chopped

For the cheese sauce

2 tablespoons ???butter

4 tablespoons ???flour

600 ml ???milk

Salt to taste

1 cup cheddar cheese, grated


1. Heat the oven to 180 degrees C.

2. First make the salsa by placing the tomatoes, garlic, quartered onion and chilli in a blender or food processor. Process until smooth.

3. Pour into a pot and add the cumin, cayenne pepper and origanum. Season with salt.

4. Bring to the boil, then lower the heat and simmer for 15 minutes until the sauce is thickened.

5. Next make the cheese sauce. Melt the butter in a pot and stir in the flour and salt. Cook for 1 minute. Add the milk, stirring all the while until the sauce boils and thickens. Stir in all but 4 tablespoons of the cheese and season. Set aside.

6. Next prepare the meat and rice. Put the onion, garlic and chilli in a large bowl.

7. Mix in the meat.

8. Heat the oil in a pan and stir-fry the meat for 10 minutes or until it has browned. Stir in the rice and stock. Season to taste.

9. Pour about a ¼ of the cheese sauce into the base of a round ovenproof dish. Add ¼ of the meat mixture followed by a quarter of the salsa. Repeat these layers until your salsa and meat mixture are all in the dish. Pour over the remaining cheese sauce and sprinkle the reserved cheese on top. Bake in the oven for 15-20 minutes until golden on top.