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BARBECUED SKIRT STEAK WITH LIME AND PEPPER GLAZE, JEWELLED BIRYANI

Serves
4
Prep
20mins
Cook
40mins
DIFFICULTY
easy
Ingredients
  • 4 x 180g Manning Valley Naturally skirt steaks
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • finely-grated zest and juice of 4 limes
  • 2 Tbsp golden syrup
  • 2 tsp Worcestershire sauce
  • 2 cup Basmati rice
  • 100g ghee
  • 1 brown onion, very finely diced
  • 4 cloves garlic, minced
  • 6cm piece ginger, grated
  • 2 tsp Baharat spice mix
  • ½ cup dried apricots, diced
  • ½ cup golden raisins, chopped
  • ¼ cup goji berries
  • ½ cup slivered almonds, toasted
  • ½ cup pistachios, toasted and chopped
  • ½ cup pomegranate seeds
  • large pinch saffron threads, soaked in ¼ cup water
  • yoghurt, coriander sprigs and sumac, to serve
Method
  • Toss the steaks in extra virgin olive oil and season with salt and pepper. Set aside. Mix the zest, juice, golden syrup and Worcestershire sauce. Set aside.
  • Rinse the rice well, then combine with 3 cups of cold water in a large saucepan. Bring to a boil and cook for 5 minutes, then drain.
  • Heat half the ghee in a skillet and sauté the onion, garlic and ginger for 5 minutes, then stir in the spices. Remove from the heat and mix in the dried fruits, nuts and pomegranate seeds.
  • Heat the remaining ghee in a medium pan and add half the rice. Drizzle with half the saffron mixture. Top with the fruit mix and cook gently for 8 minutes. Arrange the remaining rice on top, drizzle with the remaining saffron, fit the lid, turn the heat to low, and cook gently for 30 minutes.
  • Barbecue the steaks on a hot grill for 6 minutes, basting regularly with the glaze. Invert the rice, then serve with the steaks, topped with yoghurt, coriander and sumac.
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