Grilled steak rice salad with spiced coriander dressing

One day I hope to recover enough from my accident to open my own restaurant, this will defiantly be on the menu – its that tasty!

This recipe is extremely healthy as well as being super tasty. A selection of salad ingredients are seasoned then combined with cooked brown rice. The steak is marinated in my signature steak marinade, grilled then rested before being sliced on the diagonal and placed on top of a bed of the rice. A wonderful spiced coriander dressing is then made and drizzled over the top to complete the dish. It sounds simple however the combination of textures and flavours make this dish a real winner.

The best thing about this dish is that it is colourful, fresh, flavourful and satisfying yet it is extremely good for you.


Grilled beef rice salad

This recipe is for two people

20 minutes preparation (plus 2hr marinading time)

25 minutes cooking

Method and ingredients

For steaks:

2 rump or sirloin steaks (thinner cuts work best)

1 tablespoon extra virgin olive oil

1 tablespoon Worcester sauce

Teaspoon salt

Half teaspoon ground black pepper

Put all ingredients in a food bag, tie securely, then massage beef for 1 minute to ensure a good covering. Put in fridge for 90 minutes then remove 30 minutes before cooking to bring to room temperature.

To Cook the steaks: cook over a high heat to medium rare, rest then slice on the diagonal into thin strips. Make sure you collect all the juices and drizzle over the final dish.

For the rice:

140g brown rice – cook in lightly salted water, drain then put on a plate to cool

small red onion – diced

40-50g sweetcorn – drain on absorbent paper

1 red Romano pepper – diced

1 beef tomato – core removed, cut into chunks, drain on absorbent paper

10cm cucumber – seeds removed, cut into crescents then half, drain on absorbent paper

1 large avocado – diced (do last to avoid browning)

2 spring onions – thinly sliced on diagonal

1 large hot red chilli – very thinly sliced (as thin as you can!)

Half teaspoon salt

Half teaspoon brown sugar

Quarter teaspoon black pepper

Place all the chopped vegetables in large glass bowl, along with the salt, sugar and black pepper. Use your hands to mix well. Once the rice has cooled, tip in and mix gently.

For the spiced coriander lime dressing:

Half teaspoon ground coriander

Half teaspoon paprika

Three Quarters teaspoon ground cumin

Juice of two limes

Heaped desert spoon brown sugar

2 tablespoons chopped coriander leaf

Half teaspoon salt

Quarter teaspoon ground black pepper

In a large bowl first add the spices, then lime juice and stir well until combined. Next add the sugar, salt and pepper, stir well until they have dissolved then leave for 5 minutes. Next add the coriander and stir well for 2-3 minutes. Taste test the dressing, add extra seasoning or a little extra sugar if required. Ensure you give it another good stir just before serving.

Assembling final dish: Place a bed of the rice salad mixture on the plate. Place strips of steak on top the drizzle their juices on top. To complete use a spoon to drizzle the dressing over the dish. Serve and enjoy!

Grilled beef rice salad

Published by

Ferret Chef

I live in Edinburgh, Scotland. With a love of travel and food, I have travelled the globe for authentic and great tasting food. I am a former Pharmacist turned recipe blogger following a life changing car accident. I have been left with very poor mobility and severe pain, cooking is my escape with the help of my wonderful wife. I love good food whether it is comfort food or an exotic curry. I am not a fan of pretentious food or food snobbery.

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