BARBECUED SKIRT STEAK WITH LIME AND PEPPER GLAZE, JEWELLED BIRYANI
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
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
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.