Light Jerk-spiced Sirloin Steak, Basmati Rice & Peppers Plate
Ready in about 30 minutes, this punchy sirloin steak and basmati rice dish is built for fat-loss phases — 599 kcal and 60g protein.
Ingredients
- 170g Sirloin Steak
- 120g basmati rice
- 80g spinach
- 80g red pepper
- 2 tsp jerk seasoning
- 80g pineapple
- 15g lime
- 15g spring onions
- fresh thyme
Method
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1
Prep everything first: wash and trim the spinach and peppers, then measure out the sauce ingredients.
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2
Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.
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3
Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.
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4
Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.
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5
Meanwhile, steam or stir-fry the spinach and peppers for 3-5 minutes until just tender with a little bite.
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6
Build the plate: basmati rice first, then the veg and sirloin steak, spooning over any remaining sauce. Finish with the fresh thyme.
Tap ingredients and steps to tick them off as you cook.