I hadn’t intended a two week hiatus from writing – and indeed, had I not gotten terribly sick over the Christmas period, a hiatus would never have happened. But sometimes, you need to go with the flow and listen to your body, and when my tonsils swelled up Christmas eve morning and morphed into a major viral infection that lasted till after NYE, truth be told, I wasn’t capable of doing anything.
I had earmarked my 12 days off for: cooking a raft of recipes that were milling around in my head, a quick trip to QLD, and to begin some client work to get a head start on 2015. None of that happened and as I sit here a day before I go back to work, it takes all my strength to not get incredibly angry that the 12 day break I desperately needed was taken away from me. But then, it is a lesson in not pushing yourself too hard because the moment you stop, you get sick. Burning the candle gives you an amazing sense of achievement but really does take its toll.
Anyway, enough moping. I’m finally feeling better and have an incredibly tasty recipe to share. A healthy start to 2015 to counteract the indulgent eating (don’t worry, there is icecream on the way next week).
I struggle with healthy eating usually as I really do find salads-as-a-meal-and-not-a-side hard to stomach. Also, I get really bored with a meat and veg meal. So, when we decided to have a healthy meal the other day, I knew I had to do something more interesting then grill the sirloin and serve it with a salad. Hence, this mexican steak with black rice salad was born.
The steak is first marinated in chilli, lime, honey and olive oil then grilled and served with a coriander yoghurt dressing which is also tossed through a black rice salad with tomatoes, cucumber and fresh coriander.
It was a flavour explosion (just how I like my food) and has gone on the regular weeknight meals list for 2015. I’m sure if you try it, it will find its way on your list too!
Mexican Steak and Black Rice Salad
- 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)
- 1/2 Lebanese cucumber (sliced thickly and chopped into 8ths)
- 8 cherry tomatoes, quartered
- 2 spring onions, whites finely sliced
- Small handful coriander leaves
- 1/2 cup coriander leaves packed
- 1 tablespoon greek style yoghurt
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 garlic clove
- 1 teaspoon honey
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.
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.
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.
Pour half the dressing over the salad, stir till well combined and set aside in the fridge until you are ready to serve.
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 alfoil, and rest for 4 minutes.
To serve, divide the rice salad between two plates and add a steak to each plate slicing it in one centimetre lengths. Then top each steak with a couple of spoonfuls of the coriander dressing and enjoy.
Helen | Grab Your Fork says
Oh noes. Glad you’re feeling better now. I reckon that’s all your year’s sickness out of the way though, surely 🙂 This steak and black rice combo looks like the perfect pick-me-up too. Happy New Year, Amanda!
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Sara | Belly Rumbles says
I agree with Helen, no more sickness this year, you got all out of the way! Loving this steak recipe.
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Ramen Raff says
Glad to hear you’re feeling better Amanda! I don’t normally have steaks but the coriander yoghurt dressing plus steak sounds freakin amaze! That steak looks perfectly cooked!
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Jodie Mo says
I feel you pain. We spent Christmas with the flu. It’s the most time I have ever had off in a row. I’m glad you are better now. This steak looks delicious and the perfect way to eat something other than a salad. Happy New Year!
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Jolena @TheRubyKitchen says
The dressing for this sounds delicious. I love black rice – it is so hearty and such a wonderful side. Glad you are feeling better. Wishing you a prosperous 2015!
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Thalia @ butter and brioche says
I am just salivating here looking at the images of that steak – it is cooked SO perfectly. Pinned!
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Henry Cat says
Firstly.. I LOVE steak.. and secondly I agree, a salad should not be considered as a main. This recipe is on the “to-cook-list” for 2015. Happy New Year everyone.
The Blonde Chef says
I am so impressed by these gorgeous images! Seriously. Awesome job! And I’m sure it tastes just as good as it looks!
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John@Kitchen Riffs says
Taking time off is a good thing! We just did. 🙂 Sorry that you got sick, though — bummer. This is such a nice, simple, flavorful dish — really good stuff! Thanks.
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Maureen | Orgasmic Chef says
That is the most beautiful steak I’ve seen in a while. I’m sorry you were ill but what a helluva recipe to come back with.
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Choc Chip Uru says
This steak has been flavoured to perfection, I could see this being served at a restaurant! I love the rice salad on the side as well 😀
Choc Chip Uru
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I am so excited to have found this! I made your Miso Marinated Salmon and Soba Noodle Salad last night and my guy was EXTREMELY pleased. While I don’t eat fish, I adore steak!! 🙂 I can’t wait to try this recipe!
So sorry to hear you were so ill… but hopefully, this will be the last of illness for you for the year. Just remember that your resistance and immune system will take time to recoup so ease back in as best you can!