Bird’s Eye Chili Steak with Black Rice and Yogurt Sauce

Marinated steak served with a cilantro and yogurt sauce that is also incorporated into a black rice salad with refreshing cucumbers.
By Amanda Michetti

Mexican-Steak-with-Black-Rice-Salad-Top

This steak is first marinated in chilies, lime, honey and olive oil and then grilled and served with a coriander yoghurt dressing which is also tossed into the black rice salad with tomatoes, cucumber and fresh coriander.

Mexican-Steak-with-Black-Rice-Salad-Midd

This meal is a flavor explosion and is a regular weeknight meal at my house. I’m sure if you try it, it will find it will make regular appearances on your table, too!

Bird's Eye Chili Steak with Black Rice and Yogurt Sauce
 
Marinated steak served with a cilantro and yogurt sauce that is also incorporated into a black rice salad with refreshing cucumbers.
Author:
Recipe Type: Main
Cuisine: Mexican Inspired
Ingredients
STEAK MARINADE
  • 2 Sirloin Steaks (around 140g each)
  • 2 birds eye chillis (finely diced)
  • Zest and juice of 1 lime
  • 1 teaspoon honey
  • 2 tablespoons olive oil
BLACK RICE SALAD
  • 1 cup black rice (I used the Forbidden brand)
  • ½ Lebanese cucumber (sliced thickly and chopped into 8ths)
  • 8 cherry tomatoes, quartered
  • 2 spring onions, whites finely sliced
  • Small handful coriander (cilantro) leaves
DRESSING
  • ½ cup coriander leaves packed
  • 1 tablespoon greek style yoghurt
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 garlic clove
  • 1 teaspoon honey
Instructions
  1. Prepare the steak marinade by combining all the ingredients (reserving the steak) in a dish and mixing till well combined. Add the steak and toss in the marinade, then cover and place in the fridge for 30 minutes turning the steak over at 15 minutes.
  2. To prepare the salad, cook the rice as per the packet instructions and set aside to cool. Once cool, add cucumber, tomatoes, spring onion and coriander and toss to combine.
  3. For the dressing, blend coriander, yoghurt, olive oil, lemon juice, garlic and honey together in a high powered blender or using a stick blender until creamy and thick.
  4. Pour half the dressing over the salad, stir till well combined and set aside in the fridge until you are ready to serve.
  5. When almost ready to cook the steak, remove the marinated sirloin steaks from the fridge and place on the bench for 20 minutes to bring to room temperature. Then preheat a large heavy based frypan over medium high heat. Add 2 tablespoons olive oil and fry the steaks for 2 minutes each side if you would like them medium rare (a little more if you prefer medium). Transfer steak to a wooden board, cover with foil, and rest for 4 minutes.
  6. To serve, divide the rice salad between two plates and add a steak to each plate slicing it in one centimeter lengths. Then top each steak with a couple of spoonfuls of the coriander dressing and enjoy.

 

Amanda Michetti

Born to Italian parents, Amanda’s history with food began with having an exceptional cook for a mother. An Opera Singer in a past life, Amanda can now usually be found feverishly cooking away in the kitchen, or styling food and photographing for clients when she is not listening to the operatic greats. Amanda approaches all recipes in the Italian way, focusing on well developed taste buds instead of measurements and preciseness. This way of cooking has led to Amanda’s ability to match flavours and develop the delicious recipes which feature throughout her blog Chew Town.

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