A quick, simple and flavorful meal that delivers protein and iron without costing much. This pork shoulder steak with rice, red kidney beans and bright chimichurri is a family favorite—easy to prepare, full of fresh herb flavour and ideal for a budget-friendly weeknight dinner.
INGREDIENTS
- 3 pork shoulder steaks (approx. 550g) — £2.34
- 1 x 400g tin red kidney beans — £0.30
- 150g basmati rice — £0.19
- 1 tbsp vegetable oil — £0.02
- 1/5 coriander bunch — £0.25
- ½ red onion — £0.03
- Salt — £0.01
- Pepper — £0.01
- For the chimichurri
- 100ml vegetable oil — £0.11
- 2 tbsp red wine vinegar — £0.03
- 1/5 flat-leaf parsley bunch — £0.25
- ½ red onion — £0.03
- 1 pinch smoked paprika — £0.05
- 1 tsp cumin seeds — £0.09
- 1 tsp dried oregano — £0.06
- 1 garlic clove — £0.03
- Salt — £0.01
TOTAL COST: £3.81 — Serves 4 (≈ £0.95 per portion)
Preparation
-
Make the chimichurri: finely chop the red onion, flat-leaf parsley and garlic. Lightly crush the cumin seeds. Combine the chopped ingredients in a bowl with the dried oregano and smoked paprika. Season with a pinch of salt, add the red wine vinegar and the 100ml vegetable oil, then mix until evenly combined. Set aside to let the flavours develop while you cook the rest of the dish.
-
Cook the rice: bring a small saucepan of salted water to a boil, add the basmati rice and simmer for about 13 minutes or until tender. Meanwhile, drain and rinse the red kidney beans under cold water. When the rice is cooked, drain it and immediately pour it over the drained beans so the heat warms them through. Add the roughly chopped coriander and thinly sliced half red onion to the rice and beans, toss to combine, then transfer to a large serving tray.
-
Cook the pork: season the pork shoulder steaks with salt and pepper and drizzle lightly with vegetable oil. Heat a frying pan until very hot and sear the steaks for about 2 minutes on each side to get a good crust. Turn off the heat and let the steaks rest in the pan for a couple of minutes so the juices redistribute. Pour any pan juices over the rice-and-bean mix and stir gently to combine.
-
To serve: slice the rested pork into roughly 2 cm strips and arrange them over the rice and beans. Generously drizzle the chimichurri over the pork and rice, or serve the sauce on the side for people to add to taste. Serve immediately and enjoy a bright, satisfying meal.