Ingredients

2 cups SunRice Medleys Wild Rice & Mushroom
100g butter, softened
1 large clove garlic, crushed
2 tblspn finely chopped parsley
2 tspn chopped fresh thyme leaves
ground black pepper
4 scotch fillet or T-bone steaks
1/3 cup olive oil
1 tbsp balsamic vinegar
sea salt

Instructions

• Mix butter, garlic, herbs and pepper together. Wrap in plastic wrap and freeze for 30 minutes, then place in refrigerator until required.
• Place steaks in a single layer in a shallow dish. Whisk oil and balsamic vinegar together and pour over steaks. Turn to coat, then cover and let stand for 20 minutes.
• Meanwhile, cook rice, as directed on packet.
• Heat a barbecue grill over a high heat. Add steaks, then sprinkle with a little sea salt. Reduce heat to medium and cook about 5 minutes each side or until cooked to your liking. Remove steaks from barbecue and cover loosely with foil to rest 5 minutes.
• Serve steaks with rice and topped with herb & garlic butter.

Tips

• Herb & garlic butter can be made in advance and kept refrigerated
• Have steak at room temperature before cooking

Variations

• Use SunRice Medleys Rice & Country Vegies in place of SunRice Medleys Wild Rice & Mushrooms
• Replace thyme with sage
• Use any tender cut of steak