QUICK INGREDIENT CHECKLIST:
- filets of steak
- 1/2-1 onion, white or yellow
- 2 cloves garlic
- 1/2-1 cup red or pink wine
- extra virgin olive oil
- fresh basil and parsley leaves
- 1 cup white rice
- 1/2 cup frozen or canned peas and carrots
- citrus black pepper (grind) or plain black pepper
- Italian seasoning or just rosemary/thyme
I don't know about you, but I love onions, and when they're smothering a tender piece of steak, bring it on! Yum. This is an everyday quick meal ideal for weeknights.
In a medium saucepan lined with the extra virgin olive oil , toss in 1 chopped garlic clove and about 1/4-1/2 of the chopped onions. Let them cook for a few minutes on a low-medium temperature. Then toss in the rice, and stir around to coat. You can either let it cook for a little while like that, in just the oil, to get the rice partially crispy or immediately add the water, about 2 1/2 cups. Turn the temperature up after water is added to a medium temperature to bring to a boil. Add in some garlic powder and onion powder for extra flavor as well as a couple dashes of salt and pepper. When boiling, cover pot and turn to a lower temperature. After about 10 minutes add in the veggies, stir around and re-cover. The rice should cook for about 15-20 minutes in total, until water is absorbed and rice is tender.
Meanwhile in a medium or large frying pan (depending on how many steaks you're making) coated with extra virgin olive oil on a low-medium temperature (about a 4), toss in the remaining chopped garlic and onions and let cook for a few minutes on a low-medium temperature. Then add in your steak filets (stab them with a fork all over prior for added tenderness). Coat steaks with the wine. (For an Asian version, add in soy sauce to the mixture) Toss onions and garlic around and scoop some on top of the steaks. Season with salt, pepper and Italian seasoning. Let cook to desired. I like it done medium, with some pink in the center. Toward the end, coat with the freshly chopped herbs.
No comments:
Post a Comment