Bart's Recipes
Remove the steak from the refrigerator half an hour beforehand so it comes to room temperature. Rinse the brown rice in a sieve until the water runs clear. Remove the ends of the green beans and rinse them under running water. Pat the meat dry with paper towels and season both sides with sea salt and freshly ground black pepper.
Bring a pot of water to a boil and add the brown rice. Cook the rice for twenty to twenty-five minutes until tender. Drain and let rest with the lid on the pot for another five minutes. Meanwhile, place a second pot of water on the stove. Cook the green beans in it for six to eight minutes until tender-crisp. Drain the beans and briefly rinse them with cold water to stop the cooking process.
Heat the olive oil or butter in a frying pan over high heat. Place the steak in the pan as soon as the fat is very hot. Fry the meat for two to four minutes per side for a rare to medium result. Turn the meat only once to achieve a good crust.
Remove the steak from the pan and place it on a plate. Loosely cover the meat with aluminum foil. Let the steak rest for five to ten minutes so the meat juices distribute properly and the meat stays tender.
Slice the steak. Fluff the brown rice with a fork and distribute it along with the green beans over the plates. Place the steak slices alongside and serve immediately.
