This layered steak and rice dish is very filling and intensely flavourful, plus it is easy to prepare and will give a different twist to your everyday cooking.
First, marinate the steak in all the marinade ingredients for at least 3 hours or preferably up to overnight.
In a pan, heat the oil and butter, then add the ginger and garlic pastes and fry them until aromatic. Next add the green chilli, chopped tomatoes and tomato paste/puree, fry until the tomatoes are softened. Now add the marinated steak with its marinade and stir over high heat for a couple of minutes. Add 1 cup of water and if you are using a pressure cooker, clamp on the lid and cook for about 25 minutes or until the steak is tender. If using a regular pan, keep the heat low and cook until the steak is done, keep topping up with a bit of water as needed.
Wash and soak the rice for about 20-30 minutes, and then boil in salted water with a small drizzle of oil until almost fully cooked. Drain and set aside.
In the meantime, fry the potato cubes and sliced onions, let them drain on paper towels to absorb the excess oil.
Once the steak is cooked, taste and adjust seasoning. The steak needs to be saucy, not too dry. You can leave it in cubes form or gently shred the meat with a wooden spoon.
Now that everything is done, you can begin to layer the dish. Take a pan or an oven-proof dish and start with some rice, followed by steak, a sprinkle of fried onions and potato cubes and a drizzle of ketchup or tomato sauce. Then the rice again and continue until all the ingredients are used up. I usually make 3 layers of rice with 2 layers of steak in between for an even distribution of the ingredients.
Cover the pan with a tight lid or if using an oven proof dish, cover tightly with aluminium foil. Place the pan over low heat and allow to steam for about 15-20 minutes. For the oven dish, bake in a preheated oven at 180 C for the same amount of time. Serve with a simple salad.