Wednesday, August 13, 2008

Butter Steak and Rice

Ok... I didn't take a picture... again. I was too excited to eat. We had steak, rice and roasted brussels sprouts.

Steak:

12 ounces ribeye
2 tablespoons butter
salt and pepper
1/4 cup vegetable broth
lemon juice to fill to measuring cup containing broth to 1/3 cup
1 tablespoon dried chives
1 teaspoon dried tarragon
1/8 cup canned or fresh mushrooms (I had canned)

Melt butter in a pan. Season steak lightly with salt and pepper. On high heat, fry steak in butter until it has reached desired level of doneness. Combine remaining ingredients in measuring cup. Remove steak from pan and keep warm. Keeping pan on high, add remaining ingredients and reduce to a thick-ish sauce. Pour over steak. Serve. Serves 2.

Rice:

1 cup rice
1 3/4 cup vegetable broth, minus 2 tablespoons
2 tablespoons lemon juice
juice of 1 lime
salt to taste
1/2 onion, diced
1 tablespoon oil of your choice (I mixed vegetable and olive)

Heat saucepan. Add oil and onion. Fry until translucent. Add rice and lightly fry. Add liquids and salt. Bring to a boil. When boiling, reduce heat to low and cover. Cook ten minutes. Turn off heat and let sit, covered and undisturbed, for 15 minutes. Serve w/ Crystal's hot sauce. Serves 2.

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