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Easy prep
Spicy
BBQ
Dairy Free
Gluten Free

Piri Piri Steaks with Grilled Baby Peppers

& Garlic Rice

Cooking time

20 minutes

Servings

2 / 4

Calories

574 /serving

Piri-Piri is a fiery concoction of citrus, herbs and spices best put to use as a marinade for meat or fish. In this Portuguese inspired dish, we have combined our Piri-Piri spice blend with a handful of green onions and tangy vinegar to create a spicy sauce for our tender sirloin steaks. To counterbalance all that heat, we’re serving up fluffy rice overflowing with sautéed mini bell peppers. Get ready for a spicy, festive feast!

We will send you:

  • 300g Sirloin steaks
  • 1 Scallion
  • 50g Sliced red onions
  • 30ml Minced garlic
  • 170g Multicoloured baby peppers
  • 110g White rice
  • 30ml Red wine vinegar
  • 6g Piri-Piri spice blend (paprika, ginger, lemon peel, oregano, sea salt, cardamom, garlic, onion, piri piri, hickory smoked flavour, sunflower oil)

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
21 g
Saturated Fat
5 g
Sodium
98 mg
Total Carbs
52 g
Sugars
5 g
Protein
40 g
Fibres
2 g
Preparation
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Cook the rice
In a medium pot, heat a drizzle of olive oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 cup of water and a big pinch of salt (double the water for 4 portions); bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Cook the steaks
While the rice cooks, heat your BBQ on high, making sure to oil it first (or in a large pan, heat a drizzle of olive oil on medium-high). Pat the steaks dry with paper towel; season with ½ the spice blend (or as much as you’d like) and S&P. Add the seasoned steaks to the BBQ (or to your pan) and cook, 3 to 5 minutes per side or until cooked to your desired degree of doneness (to ensure a consistent temperature throughout, turn over at least twice during cooking). Remove from the heat and let rest for 5 minutes (reserve the pan if using).
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Marinate the onions
While the steaks cook, cut off and discard the root ends of the scallion; thinly slice the scallion and separate the white bottoms from the green tops. In a bowl, combine the onions, white bottoms of the scallions and vinegar; season with S&P.
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Grill the peppers
While the steaks continue to cook, in a bowl, combine the bell peppers with a drizzle of olive oil; season with as much of the remaining spice blend as you’d like and S&P. Add the peppers to the BBQ (or to the reserved pan on medium-high) in a single, even layer (if using a pan, work in batches to not overcrowd the pan and add oil as necessary between batches). Cook, 1 to 3 minutes per side, until browned and tender.
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Finish & serve
Divide the finished rice and grilled peppers between your plates. Top with the cooked steaks (thinly slice against the grain before serving) and as much of the marinated onions as you’d like. Garnish with the green tops of the scallions. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.