Afro Steak Dinner

Ingredients:

Rice:

2 tbsps vegetable oil
2 garlic cloves, minced
1 cinnamon stick
1 jalapeno pepper, whole
1/2 medium onion, finely chopped
1/2 small or 1/4 large green bell pepper, finely sliced
1/2 small or 1/4 large red bell pepper, finely sliced
1/2 tsp curry powder
1 tsp cumin
5 cups (1.2 liters) chicken stock or water, or a combination
1 1/2 tsps salt, or to taste
3 cups (1 1/4 lb / 560 g) long-grain white rice
1/4 cups (1/2 oz / 15 g) chopped cilantro
1-2 tbsps golden raisins (optional)
Steak Sauce
1-2 tbsps vegetable oil
2 garlic cloves, finely chopped
2 lb (1 kg) sirloin steak, thickly sliced
2 tsps berbere spice mix
1/2 tbsp adobo seasoning
1 tsp chicken-stock powder
1 medium onion, sliced
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1/2 cup (120 ml) pureed tomatoes
1 tbsp chopped cilantro,
plus more to garnish

Preparation:

First, make the rice:
Heat the oil in a medium saucepan over medium heat.
Add the garlic, cinnamon stick and jalapeno and saute for a few seconds, until fragrant.
Add the onion and peppers and saute until the onions are translucent, 3 to 5 minutes. Stir in the curry powder and cumin.
Add the stock or water, salt and bring to a boil.
Add the rice and cilantro, and bring back to a boil.
Then reduce the heat to very low and cook, covered, until the rice has absorbed the water, about 20 minutes. Turn off the heat and let stand for 5 minutes with the lid on. Then fluff with a fork, remove the jalapeno and mix in the golden raisins, if using.

To make the steak saute:
Heat the vegetable oil in a large saute pan.
Add the garlic followed by the steak and sear the meat for about 30 seconds on each side.
Season the meat in the pan with the berbere spice, adobo and chicken-stock powder.
Reduce the heat to medium, add the onions and mixed peppers and cook until the vegetables have softened and the liquid in the pan has evaporated, about 3 minutes.
Add the tomato purée and cilantro and cook until the steak is prepared to your liking and the liquid has reduced to a sauce consistency, 5 to 7 minutes.
Serve the meat atop the rice, garnished with chopped cilantro.

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