Lemon Rice with Zatar-Spiced Beef Sirloin
by Siti Zawani
@ 28 Aug 2015
40g butter, divided
1 tbsp olive oil
20g chopped white onions
300g Spanish short grain rice
2g saffron
1 ltr chicken stock
4 lemons, zest and juiced
Chimichurri
30g chopped roasted Spanish peppers
20g chopped red onions
10g chopped Italian flat-leaf parsley
5g chopped garlic
3 tbsp extra virgin olive oil
Salt, freshly ground black pepper and cayenne pepper, to taste
Zatar Spiced Beef Sirloin
30g Greek yoghurt
20g zatar spices (dried thyme, sumac, oregano, marjoram, sesame seeds and salt)
10g chopped mint
5g chopped garlic
1 preserved lemon
1 beef sirloin (1kg), cubed
• For the chimichurri: Mix all the ingredients in a mixing bowl. Season to taste with salt, freshly ground black pepper and cayenne pepper and set aside for 30 minutes.
• For the zatar spiced beef sirloin: Place the yoghurt, zatar spices, chopped mint and garlic, and preserved lemon into a food processor and pulse briefly. Marinate the beef sirloin cubes with the zatar spice mixture in the refrigerator overnight. Remove the marinated beef sirloin cubes from the marinade, and season to taste with salt and freshly ground black pepper. Place the seasoned beef sirloin cubes onto a prepared hot griddle and char-grill to desired doneness. Keep warm.
• Heat 20g butter and the olive oil in a sauté pan over a medium heat until butter has melted. Add in the chopped white onions and sauté until white onions are translucent. Add in the short grain rice, and stir well until rice grains are evenly coated. Add in the saffron and chicken stock, one ladle at a time and cook until rice is al dente, for about 20 minutes. Add in the lemon zest, lemon juice, and the remaining butter. Mix well and season with salt and freshly ground black pepper, to taste.
• Ladle the al dente lemon rice into each serving plate and top with the grilled zatar spiced beef sirloin cubes and chimichurri. Serves 4
