Sumptuous steak with saucy rice salad

By Hope Malau
20 September 2015

This homemade meat rub is a game changer!

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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