This dish is perfect for campfire cooking.A couple of minutes on the grill will add an extra depth of flavour to this spicy meal.Of course it can be cooked on any camp stove as well.I most often do,however when I know I will have the opportunity to light a fire this recipe always comes to mind.
Ingredients:
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 tablespoon fresh coriander root,finely chopped
1 tablespoon olive oil
4 new york strip steaks
1 cup long grain rice
1 bunch of coriander,finely chopped
2 tablespoons pickled jalapeno,finely chopped
1 limes,cut in half
Method:
- On a plate combine spices,coriander root,and olive oil.Season well with salt and pepper.Add steaks and toss to coat well.Set aside.
- In a medium pot,cook rice.Season well and stir through chopped jalapeno.Set aside.
- Heat a fry-pan over high heat,cook steaks for 1-2 minutes each side for rare,or until cooked to your liking.Remove steaks and allow to rest.Add lime,cut sides down and cook for 2 minutes until charred.
- Stir fresh coriander leaf through rice and divide between plates.Slice steak and place on top of rice with a grilled lime to serve.
Serves 4
TIPS:
- Stirring coriander through the rice just before serving will keep it vibrant and fresh
- Omit jalapeno for a mild version of this flavoursome dish
SUBSTITUTES:
- A Cajun style spice mix can be used in place of individual spices
- Chicken thigh works very well with this dish,cook for 5-6 minutes on each side
- Any grains can be used in place of rice
Featured image: credit @kylie.d
