Steak, rice and tomato salsa bake with cheddar cheese
When you only have 1 steak and 4 people to feed, this dish will come to the rescue.
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Loading... Ingredients
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red fresh chilli, seeded and sliced
- 350 g rump steak, cut into small cubes
- 500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
- 1 – 2 cups beef stock
- salt and pepper
- 2 X 410 g cans chopped tomatoes
- 2 garlic cloves, halved
- 1 onion quartered
- 2 fresh red chillies, seeded and roughly chopped
- 5 ml (1 tsp) cumin
- 5 ml (1 tsp) cayenne pepper
- 5 ml (1 tsp) chopped fresh oreganum,
- 30 ml (2 tbsp) butter
- 60 ml (4 tbsp) flour
- 600 ml milk
- 250 ml (1 cup) grated cheddar cheese
- salt to taste
For the meat and rice
Salsa
Cheese sauce
Method
- Heat the oven to 180 ºC.
- First make the salsa by placing the tomatoes, garlic, quartered onion and chilli in a blender or food processor. Process until smooth.
- Pour into a pot and add the cumin, cayenne pepper and origanum. Season with salt.
- Bring to the boil, then lower the heat and simmer for 15 minutes until the sauce is thickened.
- Next make the cheese sauce. Melt the butter in a pot and stir in the flour and salt. Cook for 1 minute. Add the milk, stirring all the while until the sauce boils and thickens. Stir in all but 4 tablespoons of the cheese and season. Set aside.
- Mix the onion, garlic, chilli and meat in a bowl.
- Heat the oil in a pan and stir-fry the meat for 10 minutes or until it has browned. Stir in the rice and stock. Season to taste.
- Pour a ¼ of the cheese sauce into the base of a round ovenproof dish. Add ¼ of the meat mixture followed by a 1/4 of the salsa. Repeat these layers until salsa and meat mixture are all in the dish. Pour over the remaining cheese sauce and sprinkle the reserved cheese on top. Bake in the oven for 15-20 minutes until golden on top.