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Paul Watters’ Spicy Piri Piri Beef with Herby Buckwheat
Rich, smoky and with just the right amount of heat, this Piri Piri beef is the kind of dinner that delivers plenty of flavour without being overly complicated. Executive Chef and Ravish columnist Paul Watters pairs tender strips of seared beef with chunky aubergine and sweet red peppers in a glossy, tomato-based Piri Piri sauce, serving it over nutty buckwheat for a hearty alternative to rice.
The secret, Paul says, is not to rush the cooking. Get plenty of colour on the beef and aubergine, keep the vegetables chunky so they retain their texture, and only return the beef to the sauce at the end so it stays beautifully tender.
Ingredients
For the Piri Piri Beef
- 600g beef steak, such as sirloin or rump, cut into bite-sized strips
- 1 large aubergine, diced into chunky pieces
- 2 red peppers, sliced
- 1 onion, finely sliced
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 400g chopped tomatoes
- 150ml beef stock
- 1–2 tbsp Piri Piri seasoning or sauce, depending on your preferred heat
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp chilli flakes, optional
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil, plus a little extra if needed
- Salt and freshly ground black pepper
- Juice of ½ lemon
- Fresh coriander, to serve
- Sliced red chilli, optional
For the Herby Buckwheat
- 250g buckwheat
- 500ml vegetable or chicken stock
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- Small handful fresh parsley, finely chopped
- Salt and freshly ground black pepper
Method
1. Cook the buckwheat
Rinse the buckwheat thoroughly under cold running water, then add it to a saucepan with the stock and a pinch of salt.
Bring to the boil, reduce the heat, cover and simmer for 12–15 minutes, or until tender but still retaining a slightly nutty bite.
Drain off any excess liquid if necessary, then stir through the olive oil, chopped garlic and parsley. Season with salt and black pepper and keep warm while you prepare the beef.
2. Brown the beef
Season the beef generously with salt, black pepper and the smoked paprika.
Heat a large frying or sauté pan over a high heat until very hot. Add a little olive oil and sear the beef in batches for 1–2 minutes per side. You want plenty of colour on the outside without cooking the beef all the way through.
Transfer the browned beef to a plate and set aside.
3. Cook the vegetables
Using the same pan, add the aubergine and cook for 4–5 minutes, turning occasionally and allowing the edges to become nicely golden.
Add the sliced onion and red peppers and cook for a further 4 minutes, keeping the vegetables relatively chunky rather than allowing them to become too soft.
Add the garlic, cumin, oregano and chilli flakes, if using, and cook for around 30 seconds, until fragrant.
4. Build the Piri Piri sauce
Stir in the tomato purée and cook for 1 minute to deepen its flavour.
Add the chopped tomatoes, beef stock, Worcestershire sauce and Piri Piri sauce or seasoning. Stir well, bring to a gentle simmer and cook for 8–10 minutes, allowing the sauce to reduce and become rich and glossy.
5. Finish the beef
Return the beef and any resting juices to the pan. Stir gently through the sauce and simmer for just 2–3 minutes, or until the beef is cooked to your liking.
Finish with the lemon juice, taste and adjust the seasoning if necessary.
The finished sauce should be rich, spicy, slightly smoky and glossy, coating the beef and vegetables rather than pooling as a thin sauce.
6. Serve
Spoon a generous mound of herby buckwheat into the centre of each deep bowl or plate.
Pile the Piri Piri beef, aubergine and peppers over one side and spoon the glossy sauce around the buckwheat. Finish generously with freshly chopped coriander and, if you fancy a little more heat, a few slices of fresh red chilli.
Paul’s Chef’s Tip
For even deeper flavour, marinate the beef for 2–4 hours before cooking. Mix together:
- 1 tbsp Piri Piri sauce
- 1 tbsp olive oil
- 1 garlic clove, crushed
- ½ tsp smoked paprika
- Juice of ½ lemon
- Pinch of salt
- Freshly ground black pepper
Toss the beef through the marinade, cover and refrigerate until you’re ready to cook.
Paul’s final advice: keep the vegetables chunky, get plenty of colour on the aubergine and make sure your pan is properly hot before searing the beef. Those simple steps make a big difference to the finished dish.
Ravish Magazine – discover more stories, insights and ideas from your UK lifestyle magazine.
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