John Myers
Tomato and Pepper Rice with Minute Steaks and Herb Butter
The perfect tomato and pepper rice with minute steaks and herb butter recipe with a picture and simple step-by-step instructions.
- 450 g Rice parboiled
- 3 piece Fresh peppers
- 1 bottle Tomato puree approx. 700 g
- 3 tbsp Olive oil
- 12 piece Pork minute steaks – only part of it in the photo
- Salt, pepper, Italian herb mixture, steak and grill spices
- Grana Padano Parmesan, grated
- Herb butter
- Put on a large saucepan with salted water and cook the rice in it for about 15-20 minutes according to the instructions on the packet.
- Wash and clean the peppers and cut into small cubes. Wash the minute steaks, pat dry and sprinkle with the steak and grill spices.
- Heat 1 tablespoon of olive oil in a large pan and sauté the diced paprika briefly. Deglaze with the tomato puree. Season well with salt, pepper and the Italian herb mixture. Let simmer on the lowest setting.
- Heat the remaining olive oil in another pan and fry the minute steaks in it.
- Drain the cooked rice, drain well and fold into the prepared tomato and pepper sauce. Possibly season again to taste.
- Arrange the tomato and pepper rice together with two minute steaks on a plate and sprinkle with the Parmesan. Melt some herb butter on the meat.
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