Another winner from Jamie Oliver’s Everyday Superfoods- love the rice! I served with roasted Brussels sporuts.
Ingredients:
3/4 c brown rice
½ a bunch mint, chopped
1 bunch flat-leaf parsley, chopped
2 spring onions, sliced thin
1 lemon
Olive oil
½ pomegranate, seeds only
1/4 c shelled unsalted toasted pistachios
7 oz roasted peeled red peppers, jarred
7 oz fillet steak
1/4 c feta cheese, crumbled
Cook the rice according to package, drain and put into a bowl. Stir herb, Pom seeds, onions, lemon zest and juice, 1 tbsp of oil and a pinch of black pepper.
Heat a grill o high heat.
Drain the peppers, open them out and grill on both sides, then remove to a plate. Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of peppers. Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta.
Serves 2.
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