Tropical Beef and Rice Salad Recipe
Grilled steak, rice with a dressing of orange juice, vinegar and honey, presented with papaya, spring onions and salad leaves is a sight very few can resist. The salad here is so good that you will forget to talk during the meal. It is a complete meal in itself because it is very filling and has the tendency to win over the heart of the greatest of critique. The preparation might take you time but it is totally worth it in the end. Follow our step by step guide for a delightful recipe.
Serving size: 4 person
Preparation time: 1 hour 25 minutes
Utensils needed: grill, saucepan. mixing bowl, salad bowl
Ingredients:
– 340 g (12 oz) fillet steak, trimmed of all fat and cut into slices about 2 cm (¾ in) thick
– 280 g (10 oz) mixed basmati and wild rice
– 1 ripe papaya, peeled, seeded and sliced
– 6 spring onions, sliced on the diagonal
– 55 g (2 oz) mixed baby salad leaves, such as Lollo Rosso, cos and red chard
– 1 tbsp sesame seeds, toasted
– salt and pepper
Marinade
– 3 tbsp sherry vinegar
– 2 tsp sunflower oil
– 1 large garlic clove, crushed
– 1 tsp finely chopped fresh root ginger
– grated zest of 1 orange
– 1 tsp soft light brown sugar
Chilli and ginger dressing
– 3 tbsp sunflower oil
– 2 tbsp orange juice
– 2 tsp red wine vinegar
– 1 tsp clear honey
– 1 tsp finely chopped fresh root ginger
– 1 large fresh red chilli, seeded and finely chopped
Instructions
-
1
Make the marinade in a shallow bowl. Mix the marinade ingredients in the bowl along with salt and pepper. Put the steak in the marinade and cover it. Let it to stand for thirty minutes. During half the time, turn the slices over to expose the other side.
-
2
Cook the rice now. Boil 750ml of water and add the rice when it starts boiling. Bring back to boil and reduce the heat. Let the rice simmer for 20 minutes or until you are sure that the grains have gone tender. Remove from the heat, drain into a bowl and let it cool.
-
3
While the rice is cooking, make the dressing. Combine all the ingredients in a bowl and whisk well. When the rice is cooked, add this dressing to the bowl and stir gently to mix.
-
4
Put the grill on moderate pre-heat. Grill the steak slices for three minutes on each side, brushing any marinade remains over the sides frequently. Remove the slices when cooked through and cut them into strips on a cutting board. Add these to the rice in the bowl.
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5
When you plan to serve, add the papaya, onions and salad leaves to the salad. Sprinkle some sesame seeds all over and serve right away.
 fillet steak, trimmed of all fat and cut into slices about 2 cm (¾ in) thick
- 280 g (10 oz) mixed basmati and wild rice
- 1 ripe papaya, peeled, seeded and sliced
- 6 spring onions, sliced on the diagonal
- 55 g (2 oz) mixed baby salad leaves, such as Lollo Rosso, cos and red chard
- 1 tbsp sesame seeds, toasted
- salt and pepper
Marinade
- 3 tbsp sherry vinegar
- 2 tsp sunflower oil
- 1 large garlic clove, crushed
- 1 tsp finely chopped fresh root ginger
- grated zest of 1 orange
- 1 tsp soft light brown sugar
Chilli and ginger dressing
- 3 tbsp sunflower oil
- 2 tbsp orange juice
- 2 tsp red wine vinegar
- 1 tsp clear honey
- 1 tsp finely chopped fresh root ginger
- 1 large fresh red chilli, seeded and finely chopped
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