Mediterranean cuisine

Medium

Pan Seared Ribeye with Curried Rice Pilaf

The Pan Seared Ribeye with Curried Rice Pilaf is a perfect choice for a weeknight or as a quick meal for the guests. It is juicy, soft, and tasty. The curried rice pilaf with roasted green beans, tahini, and tzatziki dips are a perfect side dish to this flavorful seared ribeye.

Chef Zachary Hamel

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Pan Seared Ribeye with Curried Rice Pilaf

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Done

Recipe

PRE TIME: 45 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 45 min

6 SERVING

Ingredients:

1.5 tsp. Olive oil
1 Large Brown onion
1 tbsp. Garlic clove
1 tsp. Salt
1 tsp. Black pepper
2 Large Carrot
3 Large Celery stalk
1 tbsp. Olive oil
1/4 tsp. Salt
1/4 tsp. Pepper
1/3 cup Curry powder
1 tbsp. Olive oil
3 cup Basmati rice
1 tbsp. Salt
1 tsp. Pepper
4 cup Chicken broth
1 Large Bay leaf
3 Large Garlic clove
1/4 cup Lemon juice
1 Pinch Salt
11 oz. Soom tahini paste
1 Pinch Salt
1 tbsp. Cumin
1/2 cup Coldwater
2 tbsp. Lemon juice
2 cup Greek yogurt
Salt to taste
2 tbsp. Lemon juice
1 tbsp. Olive oil
3/4 cup Cucumber
1/3 cup Parsley
1/4 cup Mint
1 tbsp. Lemon zest
1/4 tsp. Salt
4 tbsp. Butter
1 lb. Green beans
1 tbsp. Olive oil
1/4 tsp. Salt
1/4 tsp. Pepper
46 lb. Ribeye
1 tsp. Salt
1 tsp. Pepper
3 tbsp. Canola Oil
1 cup Chickpeas
3 tbsp. Olive oil
1/4 cup Parsley
Salt to taste
Pepper to taste
Garnish
Cherry tomato
Cucumber
Parsley

Directions:

Rinse basmati rice and soak for 30 min. than strain well.

Chop all mirepoix to a small dice. Sweat in a wide pot on low with olive oil. Season with curry powder and salt. Add rice and stir for 5 more minutes (make sure it doesn't stick) add chicken broth bring to a boil add bay leaf. Add parchment paper (cartouche) and cover for 20 min.

After 20 min carefully fluffs the rice and continue to cook for 10 min. Turn off but leave covered till serving.

Trim green beans wash, dry, and season.

For the tzatziki grate cucumber and strain excess water. Finely chop herbs. In a mixing bowl whisk your yogurt add lemon juice and combine the rest of the ingredients.

Tahini - using a food processor, blend first the garlic and lemon. Add the paste salt and cumin. It will seize up, add cold water as needed to adjust. It should be smooth and fluffy adjust seasoning by adding more cumin and salt if needed.

Preheat oven to 450 °F/232 °C, roast green beans for 10 min.

Season ribeye with salt and pepper. Heat a flat saute pan or cast iron till hot. Add grapeseed oil and heat till ripple effect/ almost smoking. Turn off pan add steak, sear each side for 3 min. remove to rest.

Enjoy!