Sumac Steak & Tomato Plate with Herbed Rice

Per serving

Calories

510

Protein

42 g

Carbs

45 g

Fat

18 g

Fibre

4 g

Vitamins and minerals, % of a day’s needs

• Iron26%
• Vitamin D1%
• B12106%
• Zinc75%
• Magnesium19%
• Omega-38%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 340 g Beef sirloin steak
• 250 g Cooked rice
• 200 g Cherry tomatoes, halved
• 60 g Red onion, finely sliced
• 20 g Fresh parsley, chopped
• 1 tbsp Olive oil
• 20 ml Lemon juice
• 2 tsp Sumac
• 1 tsp Aleppo pepper flakes
• 1 tsp Salt

Method

1. 1

   Toss the 200g of halved cherry tomatoes with the 60g of finely sliced red onion, 2 tsp sumac, 20ml lemon juice and 1 tsp salt, and leave the plate on the counter while you cook.

2. 2

   Rub the 340g sirloin with 1 tbsp olive oil and cook it in a dry pan over high heat for 8 minutes, turning every 2 minutes, until a dark crust has formed and the centre gives slightly under a finger.

3. 3

   Move the steak to a board and leave it to stand for 2 minutes before slicing it across the grain into finger-width strips.

4. 4

   Warm the 250g of cooked rice through and fork the 20g of chopped parsley and 1 tsp Aleppo pepper flakes into it.

5. 5

   Spoon the rice onto two plates, lay the steak over it and tip the tomatoes and their juices alongside.