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Pan-Seared Beef with Spiced Rice and Pickled Vegetables

This dish combines the robust flavors of seasoned beef with aromatic rice and tangy pickled vegetables, inspired by Latin and Somali culinary traditions.

Main
Prep 20m · Cook 30m · Total 50m
15 ingredients

This recipe draws from the rich cultural exchanges between regions, reflecting the vibrant spices and cooking techniques of both Honduras and the Somali diaspora. The pan-searing technique enhances the beef's flavor, while the pickled vegetables add a refreshing crunch, embodying the spirit of diverse culinary heritages. Inspired by Trump to Pardon Juan Orlando Hernández, Honduran Ex-Leader Convicted in Drug Case and How Fraud Swamped Minnesota’s Social Services System on Tim Walz’s Watch.

Instructions

  1. In a small bowl, mix the white vinegar, sugar, and salt until dissolved. Add the julienned carrots and sliced cucumber, ensuring they are submerged. Set aside to pickle for at least 15 minutes.
  2. While the vegetables pickle, rinse the long-grain rice under cold water until the water runs clear. In a saucepan, bring the vegetable broth to a boil, add the rice, cumin, and coriander, then reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
  3. Season the beef steaks with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant. Add the beef steaks and sear for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for a few minutes.
  4. Fluff the rice with a fork and serve on plates topped with sliced beef. Arrange pickled vegetables on the side for a refreshing contrast.