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View printable version of this recipe View all Field-Fresh Recipes PEPPERY SEASONED STEAK MEAL Serves 4 Peppery Seasoned Steak: 4 boneless beef top loin steaks, cut 1” thick (about 2 lbs.) 1 tsp. seasoned salt 1 tsp. seasoned pepper Combine salt and pepper; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Rice with Peas & Zucchini: 2 Tbsp. olive oil 1 Tbsp. butter 1 small onion, chopped 2 small cloves garlic, minced 1 ½ C. Arborio rice (risotto) 4 C. organic chicken (or vegetable) stock 2 large zucchini, sliced into ½” rounds 1 C. frozen peas, defrosted ½ C. grated parmesan cheese In a Dutch oven over medium, heat oil and butter. Add onion, garlic, and rice – sauté for 2 minutes. Add one C. of stock – stir until all liquid absorbs. Keep adding liquid 1 C. at a time, stirring until absorbed. When only 2 C. of stock remain, add zucchini and peas to the pan – continue adding broth in 1 C. intervals stirring until absorbed. Remove pan from heat, stir in cheese. Grocery List: 1 small onion Garlic 2 large zucchini 1 ½ cubs arborio rice (risotto) Butter Olive oil Seasoned salt (bulk spices) Seasoned pepper (bulk spices) 4 boneless beef top loin steaks, cut 1 inch thick (about 2 lbs.) 4 C. organic chicken (or vegetable) stock Frozen peas Parmesan cheese |
