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Beef steak with a spicy crust served on red chilli 'risotto'

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the beef, season the meat with salt and freshly ground black pepper. Grind the garlic, chilli powder and olive oil to a paste in a pestle and mortar and rub this onto the beef.

  2. Heat a chargrill pan over a medium heat. Add the seasoned steak and cook for 4-5 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest.

  3. For the red chilli 'risotto', cook the rice in boiling salted water for 10-11 minutes, or until tender. Drain and set aside.

  4. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 3-4 minutes to soften. Add the paprika and sugar and stir well.

  5. Add the red wine, turn up the heat slightly until the mixture is simmering, then add the tomatoes, salt and freshly ground black pepper.

  6. Stir the cooked rice into the tomato sauce. Bring the risotto to a gentle simmer and heat through for 4-5 minutes.

  7. To serve, spoon a helping of risotto onto a serving plate, place the steak on top, and garnish with the coriander.

Ingredients

For the beef steak with spicy crust

  • 100g/3½oz rump steak
  • salt and freshly ground black pepper
  • 1 garlic clove, chopped
  • ½ tsp chilli powder
  • 1 tbsp olive oil

For the red chilli 'risotto'

  • 100g/3½oz long grain rice
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp paprika
  • pinch sugar
  • 50ml/2fl oz red wine
  • 200g/7oz canned plum tomatoes, chopped
  • salt and freshly ground black pepper

To serve

  • 1 tbsp chopped fresh coriander

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Beef steak with a spicy crust served on red chilli 'risotto'

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