Scotch fillet steak on a bed of brown rice with zucchini, carrot, coriander and garlic topped with guacamole.
I felt like steak for dinner so I bought myself a nice piece of scotch fillet. I also wanted avocado and I had some left over brown rice in the fridge that I wanted to use.
I marinated the steak in grapeseed oil, one finely chopped clove of garlic and a little chopped coriander - about a tablespoon.
I chopped a little extra coriander and another clove of garlic. I sliced up a zucchini and peeled and stringed a carrot. When I put the steak on to cook I heated another pan and stir fried the zucchini in a little of the oil, coriander and garlic mixture that the steak had been marinating in. Then I added the carrot, about 2/3 of the extra coriander and garlic, and continued to cook to heat the rice through and lightly cook the carrot and garlic.
After 5 minutes I turned the steak and then made the guacamole by mashing half an avocado with a good squeeze of lemon juice and the rest of the diced garlic and coriander.
Once the steak was cooked I sat it on a chopping board to let it rest for 5 minutes before slicing.
I placed the zucchini, carrot and rice mixture on the plate, topped it with the sliced steak and topped it all off with the guacamole.
It was delicious!
~ take every opportunity to put the good stuff in ~
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