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Restaurants›The Kebab Shop | Mediterranean Cuisine›Grains Bowl, Saffron Rice, Grilled Sirloin Steak Recipe

Grains Bowl, Saffron Rice, Grilled Sirloin Steak Recipe

Name: The Kebab Shop | Mediterranean Cuisines Grains Bowl, Saffron Rice, Grilled Sirloin Steak Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups long-grain basmati rice; 2.5 cups water; 0.5 cups low-sodium chicken or vegetable broth; 0.25 tsp saffron threads; 2 tbs hot water (for saffron soak); 1 tbs unsalted butter; 1 tbs olive oil; 0.5 cups yellow onion, finely diced; 1 clove garlic cloves, minced; 1 tsp salt; 0.5 tsp black pepper; 20 oz top sirloin steak (about 1 to 1.25 inches thick); 1 tbs olive oil; 1 tsp Kosher salt; 0.75 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.25 tsp smoked paprika (optional); 1 tbs unsalted butter (for resting); 1 cups mixed cooked grains (cooked farro, quinoa or barley); 2 cups baby kale or mixed greens, coarse-chopped; 1 cups roasted cherry tomatoes; 0.5 cups cucumber, thinly sliced; 0.5 cups chickpeas, drained and rinsed; 0.25 cups feta cheese, crumbled (optional); 2 tbs fresh parsley, chopped; 2 each lemon wedges; 2 tbs olive oil (for dressing); 1 tbs red wine vinegar or lemon juice (for dressing); 0.25 tsp salt (for dressing); 0.25 tsp black pepper (for dressing)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h 5m

Serves2

Make Grains Bowl, Saffron Rice, Grilled Sirloin Steak Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Saffron Rice

1 1/2 cups long-grain basmati rice

2 1/2 cups water

1/2 cups low-sodium chicken or vegetable broth

1/4 tsp saffron threads

2 tbs hot water (for saffron soak)

1 tbs Unsalted butter

1 tbs olive oil

1/2 cups yellow onion, finely diced

1 clove Garlic cloves, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

Grilled Sirloin Steak

20 oz top sirloin steak (about 1 to 1.25 inches thick)

1 tbs olive oil

1 tsp Kosher salt

3/4 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1/4 tsp smoked paprika (optional)

1 tbs unsalted butter (for resting)

Grains Bowl Add-ins & Garnish

1 cups mixed cooked grains (cooked farro, quinoa or barley)

2 cups baby kale or mixed greens, coarse-chopped

1 cups roasted cherry tomatoes

1/2 cups cucumber, thinly sliced

1/2 cups chickpeas, drained and rinsed

1/4 cups feta cheese, crumbled (optional)

2 tbs Fresh parsley, chopped

2 each lemon wedges

2 tbs olive oil (for dressing)

1 tbs red wine vinegar or lemon juice (for dressing)

1/4 tsp salt (for dressing)

1/4 tsp black pepper (for dressing)

Method

Saffron Rice

Toast and soak saffron

Lightly toast saffron threads in a small dry skillet over low heat for 20–30 seconds until aromatic. Transfer to a small bowl and pour 2 tablespoons of hot water over the threads; let soak at least 10 minutes to release color and flavor.

Sauté aromatics

In a medium saucepan set over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the finely diced onion and sauté 4–5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook rice

Add 1.5 cups rinsed basmati rice to the pan and stir to coat with butter and oil, toasting briefly for 1 minute. Pour in 2.5 cups water and 1/2 cup broth, add 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in the saffron with its soaking liquid (including any sediment). Bring to a gentle boil.

Simmer and steam

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit covered for 8–10 minutes to steam. Fluff rice gently with a fork before serving.

Grilled Sirloin Steak

Bring steak to room temperature & season

Pat the 20 oz sirloin dry with paper towels and let sit at room temperature 20–30 minutes before cooking. Rub 1 tablespoon olive oil over both sides. Season evenly with 1 teaspoon kosher salt, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika (if using).

Preheat grill or pan

Preheat a grill or heavy skillet (cast iron) over high heat until very hot (grill grates or pan should be shimmering). If using a grill, oil the grates lightly.

Grill or sear steak

Place the steak on the hot grill or skillet. For medium-rare (recommended), cook about 4–5 minutes per side for a 1–1.25" steak, turning once. Adjust time for thickness and desired doneness (internal temp: 125–130°F for medium-rare, 135°F for medium). Avoid pressing down on the steak.

Rest and finish

Transfer the cooked steak to a cutting board and top with 1 tablespoon unsalted butter. Tent loosely with foil and rest 6–8 minutes to allow juices to redistribute. Slice thinly against the grain into strips for the bowl.

Grains Bowl Assembly & Garnish

Prepare additional grains and veg

If your cooked mixed grains (farro/quinoa/barley) are not warm, briefly rewarm them in a microwave or in a skillet with a teaspoon of olive oil until heated through (about 2–3 minutes). Warm the roasted cherry tomatoes if desired.

Make dressing

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar or lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Assemble bowls

Divide saffron rice and 1 cup cooked mixed grains between 2 bowls (about 3/4 cup saffron rice per bowl and 1/2 cup grains per bowl). Arrange 1 cup chopped baby kale or mixed greens, 1/2 cup roasted cherry tomatoes, 1/4 cup sliced cucumber, and 1/4 cup chickpeas per bowl around the grains. Top each bowl with sliced sirloin (about 10 oz steak divided into two portions).

Garnish & serve

Drizzle dressing over vegetables and grains. Sprinkle 2 tablespoons chopped parsley and 2 tablespoons crumbled feta (optional) across bowls. Serve with lemon wedges on the side for squeezing. Taste and adjust salt and pepper before serving.