Creole Grilled Rice Pilaf with Spicy Steak
When it is too hot to cook inside, keep the house cool by preparing your entire meal on the grill. Serve with a leafy green salad for a delicious summer supper.
| 1-1/2 lb | trimmed, 1-inch (5 cm) thick, top sirloin steaks, about 2 | 750 g |
| 1/4 cup | honey mustard | 50 mL |
| 3 | cloves garlic, minced | 3 |
| 1 tbsp | dried oregano | 15 mL |
| 1 tsp | each paprika, salt and pepper | 5 mL |
| 4 tsp | hot pepper sauce (to taste) | 20 mL |
| 3 tbsp | canola oil (divided) | 45 mL |
| 1 cup | each chopped onion, green pepper and celery | 250 mL |
| 1 cup | U.S. long grain white rice | 250 mL |
| 1-1/2 cups | each chicken broth and seeded, diced tomato | 375 mL |
| 1/2 cup | white wine | 125 mL |
| 2 | bay leaves | 2 |
| 1/2 cup | chopped green onion | 125 mL |
| 2 tbsp | finely chopped green olives (optional) | 30 mL |
| Lemon wedges |
Steak: Place steak on a plate. In a small bowl, blend honey mustard with garlic, oregano, paprika, salt and pepper. Divide mustard mixture in half. Stir the hot pepper sauce and 1 tbsp (15 mL) of the oil into one portion; rub evenly over the steak. Reserve steak at room temperature for 15 minutes.
Turn one burner on the grill to medium-high, one to medium setting*. Place a foil lasagna pan over the medium burner. Add remaining oil, onion, green pepper and celery to the foil pan. Cook, stirring often, for about 5 minutes. Add rice and remaining mustard mixture; stir to coat each grain of rice.
Stir in chicken broth, tomato, white wine and bay leaves. Cover pan with a baking sheet (to act as a lid). Close BBQ lid and cook for 20 minutes, stirring occasionally. Remove pan from the grill and let rest for 5 minutes. Stir in the green onion and olives (if using). Discard bay leaves. Fluff rice with a fork and season with additional hot sauce to taste.
Meanwhile, grill steak over the medium-high burner for 6 to 8 minutes per side or until cooked to preferred doneness. Rest for 5 minutes. Slice steak thinly across the grain. Arrange the steak decoratively over the rice. Serve with lemon wedges.
Makes 6 servings.
*Note: If your barbecue cannot accommodate grilling both the rice and steak at the same time, prepare the rice first and let it rest while the steak cooks.
Tip: Prepare the rice indoors by proceeding as directed in a large skillet set over medium heat instead of the foil lasagna pan. Use a heavy skillet or grill pan to cook the steak over medium-high heat.
Source www.riceinfo.com
*Use GF broth, check mustard and pepper sauce for gluten.
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