Steaks with tortilla crust and peperoni rice

Name: Steaks with tortilla crust and peperoni rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Long grain rice; 2 TABLESPOONS Oil; 4 Hoof steaks (approx. 200 g each); 7-10 Tbsp Pepper; 1 package (370 g) chunky tomatoes (spiced; with herbs); 60 g Tortilla chips; 100 g grated gouda; 125 g mild green peppers (glass)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Long grain rice
2 TABLESPOONS Oil
4 Hoof steaks (approx. 200 g each)
7-10 Tbsp Pepper
1 package (370 g) chunky tomatoes (spiced; with herbs)
60 g Tortilla chips
100 g grated gouda
125 g mild green peppers (glass)

Directions

1
Boil up just under 1⁄2 l of salted water. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cook rice in salt water according to package instructions.
2
Heat the oil in a pan. Fry 2 steaks on each side for about 1 minute. Season with salt and pepper and place in an ovenproof dish. Spread tomatoes and tortilla chips on top. Sprinkle with cheese.
3
Bake the steaks in a hot oven for about 8 minutes until the cheese has melted. Drain the pepperoni and cut into rings. Mix the pepperoni with the rice. Arrange steaks and pepperoni rice.