- 75g brown basmati rice
- 2 top rump minute steaks
- 2 tsp Jamaican jerk seasoning
- ½ pineapple
- 1 red onion
- 2 tomatoes
- 1 chilli
- 1 lime
- 50g lamb's lettuce
- 150ml boiling water
- Sea salt
- 2 tsp olive or coconut oil
Prep: 25 mins | Cook: 30 mins
1. Tip the rice into a sieve and give it a good rinse under cold water. Tip it into a small pan. Pour in 150ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil and then turn down the heat under the pan to very low. Gently simmer for 25 mins till the rice has absorbed all the water. Take the pan off the heat and leave it in the pan, lid on, to steam for 5 mins to finish cooking the rice.
2. Pop the steaks in a dish or on a plate. Mix 2 tsp jerk seasoning with 2 tsp oil to make a paste and then rub it all over the steaks. Set them aside to marinate while you make the pineapple salsa.
3. Slice the top off the pineapple, then slice it in half. Slice the base and skin off the pineapple half and use the tip of a small, sharp knife to cut out the tough ‘eyes’. Finely chop the pineapple flesh and pop it in a bowl.
4. Peel and finely chop the onion and add it to the pineapple. Dice the tomatoes and add them to the bowl. Halve the chilli, flick out the seeds and white pith (or leave a little in for extra heat) and finely chop the chilli. Add to the bowl.
5. Finely grate in the zest from the lime and squeeze in the juice. Add a pinch of salt and stir to mix. Set to one side.
6. Put a frying or griddle pan on a high heat for 3-4 mins till it’s smoking hot. Add the steaks and fry for 30 secs-1 min on each side, depending on how well done you like your steaks. Slide them onto a warm plate, loosely cover with foil and rest for 2 mins.
7. Fluff the rice with a fork and divide between 2 warm plates. Arrange handfuls of the lamb’s lettuce on the plate alongside the rice. Pop a steak on each plate, spoon over the pineapple salsa and serve.