Serves 2
Ingredients:
1 cup brown rice, rinsed
1.5 cups salt reduced chicken stock
0.5 cups cold water
1 banana shallot or 2 French shallots
1/3 cup pine nuts
2 bunches broccolini
500g green beans
100g flaked almonds
2 steaks
2 whole heads of garlic (2 if they’re small, 1 if large)
2-3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
150ml extra virgin olive oil
Instructions:
First, all the prep work.
Wrap the garlic in foil and get it into a 180 degree oven to roast for 25 minutes. Take your steak out of the fridge, rub it lightly with olive oil and season with pepper. Season with salt just before cooking. Put the rice, stock and water in a rice cooker or pot and cook according to packet directions.
The rest of the prep work and cooking of the steaks can take place while the above is happening. This should be about a 30 minute meal!
Toast the pine nuts and flaked almonds separately in a dry pan over low heat. Set aside when just getting some colour. Finely dice the shallot and cook in the same pan over medium heat. When soft and caramelised, set aside with the pine nuts.
Wash the broccolini and green beans, then top and tail the beans. Cut the sprouty/leafy tops off the broccolini and thinly slice the stalks on a diagonal (about 0.5cm thick, or about the same as the beans).
With 10 minutes left on your rice/garlic, put your steak pan on and get it smoking. Cook the steaks to your liking. In our house, we turn them every 15 seconds as per the Heston method, and cook for 4-6 minutes or medium.
Steam the beans and broccolini for 3-5 minutes depending on how you like your vegies cooked. Do this when the rice looks nearly ready (I have a steamer basket above the rice cooker so this makes it easy). When they’re ready, take them out and plunge them into cold water to stop the cooking process and keep their lovely green colour.
Once the rice is cooked, add the pine nuts and shallots and stir well. Keep warm while you do the last step.
While the steak is resting, your garlic should be ready. Squeeze it out of the skin into a container you can use to emulsify the dressing in. I use a stick blender and the tall measuring cup that comes with it, and found this made the dressing perfectly and super easy. Add the mustard and honey and stir well, mashing the garlic into a paste as you go. Season with salt and pepper, and this will help smoosh it up. Add the vinegar and blitz to combine, then start adding the oil in a steady stream. It’s just like making a mayonnaise, and the dressing should emulsify and become thick. If it splits a little don’t worry, it doesn’t really make a difference.
I like to thin my dressing down with a bit of hot water, but you don’t have to. If you find the flavour overpowering, doing this can dial it back a bit. If you want to add more mustard or honey, just add to taste and blitz again.
Now, the meal can come together!
Dress the beans and broccolini with as much or as little of the dressing as you like. I used about 3 tablespoons. Add the flaked almonds and toss. Serve onto the plate with your rested steak and tasty brown rice.
Source: http://www.homemaderecipes.com.au/steak-with-tasty-brown-rice-and-mustard-dressed-green-beans-and-broccolini-recipe/
