Beef Tenderloin + Rice Salad + Yogurt Dressing

This recipe is a hodge-podge of several recipes cobbled together.  My favorite part of this salad is the cooking method for the rice.  Thanks to Sara Moulton's appearance on food52, I discovered that it can be looked like pasta!  Just boil some water, add salt, add rice, stir, and cook for 17 minutes (that is the only precise part).  No more ratios, standing over the pot watching the rice cook, or heating up the oven (although cooking rice in the oven is my second favorite method).  The yogurt sauce was inspired by a vegetarian dish called mujaddara that combines lentils with onions and rice.  The spiced yogurt provides a cool and tangy flavor to the rice, onions, and beef.

Beef Tenderloin + Rice Salad + Yogurt Dressing
yield: 1 - 2 people

for the salad:
1/2 cup jasmine rice, uncooked
1 tablespoon extra virgin olive oil
1/2 medium yellow onion, thinly sliced
thinly sliced radishes (as many as you want)
8 ounces beef tenderloin (or a similar cut)
salt and pepper, to taste

for the dressing:
1/4-1/2 cup full fat Greek yogurt
2 tablespoons chopped mint
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon Spanish paprika
lemon juice, to taste
salt & pepper, to taste

For the rice, bring a medium size pot of water to a boil. Add several large pinches of Kosher salt and add the rice.  Stir and cook for 17 minutes exactly.  Drain the rice and set aside in a mixing bowl to cool. 

While the rice is cooking, add the olive oil to a small saute pan set to medium heat.  Add the thinly sliced onions and slowly caramelize until soft and light brown.  This step could take about 20-30 minutes.  Add a tablespoon or two of water if the onions start to brown too quickly; the water will slow down the cooking process slightly. 

Add the onions to the bowl of cooled rice; its fine to let them stay at room temperature.

Mix the ingredients for the dressing in a small bowl.

For the steak, season with salt and pepper on all sides. Heat the vegetable oil in a medium sized skillet over medium heat until very hot. Cook the steak, turning once, for about 3 to 5 minutes per side for medium-rare. Remove the steak to a plate or cutting board and set it aside for 5 minutes.

To serve, scoop some of the rice mixture into bowls. Thinly slice the meat and arrange some slices on top of each serving, add the sliced radishes, and spoon some of the yogurt sauce over the salad.