Marinated beef with leek and spicy rice
Serves 5-6 | Marinating overnight, Preparation & cooking 30-40 min
This dish contains shallot, garlic and leek. The nigella seeds (Nigella sativa L.) mimic the tone of roasted onions. The abundant vinegar and a spoonful of sugar give the beef a Teriyaki type flavor. The precooked, tender leek adds uncluttered simplicity and the sweet & sour rice and sweet kiwi fruit complement the acerbic, rich tones.
Instructions
Tap dry and clean the beef. Discard the possible silver skin, excess fat and tough/chewy tendons and cut the meat into thin steaks and/or (flat) bits and pieces. Prepare the marinade. Cut the shallots and garlic cloves into halves, squeeze the lemon juice and mix all ingredients in a sturdy plastic bag. Add the meat and marinate overnight in the fridge.
Wipe off most of the marinade, line a baking tray with foil, scatter/arrange the meat on top and let it rest while you prepare the leek. Cut off the tough green parts of the leek, halve lengthwise, rinse well and steam for 10-15 minutes. Cook the rice at the same time. Set the grill/broil resistor of the oven to 225°C (430-440°F, gas mark 7/8, no fan).
Place the leek bits next to the meat and drizzle them with the beef marinade. Grill/broil in the oven (next to the resistor) for 6-8 minutes. Flip the meat bits and cook for 5-7 minutes more. (The balsamic-marinated beef is so hung/precooked that there is not point in trying to leave the meat medium rare). Meanwhile, chop the garlic, pepper and chili for the spicy rice. Sauté the pepper, chili, turmeric, nigella seeds and thyme in oil on medium-high heat for 5-7 minutes. Add the garlic and stir fry 2-3 minutes more. Add a tablespoon of honey, the lemon juice and salt, mix and let simmer/caramelize for 2-3 minutes. Drain the rice and combine with the spice mix. Just for eye candy and more sweet’n’sour, slice the kiwi fruit and fry/sauté it (one side) quickly in butter on high heat until slightly browned.
Cut the meat into slivers and serve on top of rice. Garnish with leek and fried kiwi fruit. Serve green salad on the side and add a spoonful of aioli or sour cream if you prefer.
Serves 5-6 | Marinating overnight, Preparation & cooking 30-40 min
This dish contains shallot, garlic and leek. The nigella seeds (Nigella sativa L.) mimic the tone of roasted onions. The abundant vinegar and a spoonful of sugar give the beef a Teriyaki type flavor. The precooked, tender leek adds uncluttered simplicity and the sweet & sour rice and sweet kiwi fruit complement the acerbic, rich tones.
Ingredients / Marinated Beef
1000 g (2.2 lb/35.3 oz) beef entrecôte/rib/Scotch fillet
200 ml sunflower oil or olive oil
200 ml balsamic vinegar or red wine vinegar
250 g (0.55 lb/8.8 oz) shallots
3 cloves of garlic
1 tablespoon caster sugar
3 teaspoons cumin/jeera
2 teaspoons thyme
2 teaspoons lemon juice
1 teaspoon cayenne pepper
1 teaspoon black pepper
2-3 teaspoons salt
Ingredients / Spicy Rice
375 g (0.8 lb/13.2 oz) basmati or jasmine rice
2 tablespoons evoo
7-9 cloves of garlic
1 red chil(l)i pepper
1 orange bell pepper
1 teaspoon nigella seeds
A 5 cm (2”) piece of turmeric root or 1 teaspoon turmeric powder
1 teaspoon thyme
3 teaspoons lemon juice
1.5-2 teaspoons salt
The Rest of the Ingredients
1 leek
1 (yellow) kiwi fruit
2 teaspoons butter
Instructions
Tap dry and clean the beef. Discard the possible silver skin, excess fat and tough/chewy tendons and cut the meat into thin steaks and/or (flat) bits and pieces. Prepare the marinade. Cut the shallots and garlic cloves into halves, squeeze the lemon juice and mix all ingredients in a sturdy plastic bag. Add the meat and marinate overnight in the fridge.
Wipe off most of the marinade, line a baking tray with foil, scatter/arrange the meat on top and let it rest while you prepare the leek. Cut off the tough green parts of the leek, halve lengthwise, rinse well and steam for 10-15 minutes. Cook the rice at the same time. Set the grill/broil resistor of the oven to 225°C (430-440°F, gas mark 7/8, no fan).
Place the leek bits next to the meat and drizzle them with the beef marinade. Grill/broil in the oven (next to the resistor) for 6-8 minutes. Flip the meat bits and cook for 5-7 minutes more. (The balsamic-marinated beef is so hung/precooked that there is not point in trying to leave the meat medium rare). Meanwhile, chop the garlic, pepper and chili for the spicy rice. Sauté the pepper, chili, turmeric, nigella seeds and thyme in oil on medium-high heat for 5-7 minutes. Add the garlic and stir fry 2-3 minutes more. Add a tablespoon of honey, the lemon juice and salt, mix and let simmer/caramelize for 2-3 minutes. Drain the rice and combine with the spice mix. Just for eye candy and more sweet’n’sour, slice the kiwi fruit and fry/sauté it (one side) quickly in butter on high heat until slightly browned.
Cut the meat into slivers and serve on top of rice. Garnish with leek and fried kiwi fruit. Serve green salad on the side and add a spoonful of aioli or sour cream if you prefer.
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