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Steaks drizzled with an easy and flavorful pan sauce made with common kitchen items. Add as much of the chipotle seasons as you can handle! The rice combines a light starch with crispy vegetables to make a balanced meal.
- 3 - 4 radishes
- 6 - 8 stalks of scallions
- 2 tablespoons of rice vinegar
- 3/4 lb Bonless strip steak ( about 1 inch thick )
- handfull of fresh cilantro
- 2 cups of chicken stock
- 1 cup uncooked jasmine rice
- 2 tablespoons of ketchup
- 1 teaspoon honey
- 1/4 teaspoon of ground chipotle chili powder ( or more for spicy! )
- extra virgin olive oil
- cooking oil
- salt & pepper
1. Pull the steak from the fridge and season generously on both sides with salt and pepper. It is usually best to let it reach room temp, so you can bring it out about a half hour before dinner. In a small pot, bring the chicken stock to a boil and add the rice. Reduce the heat to a little above low and cover the pot. Let simmer for about 12 minutes until all of the liquid is absorbed.
2. While the rice cooks, preheat a large frying pan to medium high. Prep your veggies. Wash all fresh produce. Thinly slice the radish and put into a bowl with the vinegar. Finely chop the scallions and cilantro.
3. Add a layer of cooking oil to the now hot frying pan. Fry the steaks for about three and a half minutes per side.
4. While the steaks are frying, make the sauce. In a small bowl, whisk the ketchup, honey, and chipotle with 1/4 cup of water. By now the rice should be done. Remove from the heat.
5. When the steaks are done, remove them from the pan, and place on a plate. Cover them with foil and let them rest for at least five minutes. Return the pan to the burner. Reduce heat to low. Add the sauce and mix it well with the pan drippings. Let it cook down for a few minutes until its slightly syrupy. To the pot with the rice, add the radishes, cilantro, and scallions. Stir well. Season with salt and pepper and 1 tablespoon of extra virgin olive oil.
6. Plate your meal. Divide the rice between two plates. Slice the steak into quarter inch stripes, and divide between the plates. Drizzle the steak with the pan sauce. Serve and enjoy.