Sure, a steak and potato dinner is generally a welcome meal, but occasionally a twist with fresh ingredients can liven up the suppertime experience. This dish has a nice mix of savory, bright, fresh and acid ingredients that balances out beautifully. Try it with the recommended list of toppings, are change it up and use your own.
NOTE: This recipe exceeds the $20 threshold for ingredients
NOTE: The ingredient selection in the video has been modified in the given recipe below to allow for a full four-person meal instead of three.
Special Equipment:
Gas, charcoal or wood grill, 12″ heavy skillet
Ingredients:
- 1.5 to 2 lbs Ribeye steak
- 1 1/2 cups wild rice mix
- 2 1/4 cups water, for rice
- 2 Tbsp salt, divided
- 1 Tbsp fresh ground black pepper
- 4 Tbsp butter
- 1/2 tsp Italian seasoning
- 2 Tbsp refined or filtered olive oil
- 6 oz sliced fresh mushrooms
- 1 medium zucchini, diced
- 6 oz cherry tomatoes, halved
- 5 – 6 cloves garlic, finely minced
- 4 oz sliced fresh avocado (for garnish)
- .5 oz basil leaves, chiffon cut (for garnish)
- 2 to 3 oz Pickled onions (for garnish)
Directions:
Gather your produce ingredients and place into individual prep bowls.
Salt and pepper the steak, and preheat the grill to medium high.
In a medium saucepan, add the water, 1/2 tsp salt and wild rice mix and stir, turning on the heat to medium high. When a boil is achieved, move the pot, cover, and place over the smallest burner on the lowest heat; set a timer for the recommended time from the package directions. When finished, turn off the heat, remove the lid and fluff with fork and re-cover until needed to compose the bowls for service.
Grill the steak for 4 to 5 minutes to desired doneness, move onto a clean plate and cover with aluminum foil, set aside.
Preheat the skillet to medium heat.
Melt 2 Tbsp butter in the skillet and add half of the minced garlic, stirring, for one minute. Add the mushrooms, 1/4 tsp salt and 1/4 tsp freshly ground black pepper, and the olive oil, if needed. Stir frequently for three minutes and remove to a bowl, set aside.
Remove any remaining garlic or mushroom pieces and place the skillet back on the stove. Add two more Tbsp butter, melt, and add the zucchini stirring frequently, for 2 to 3 minutes. Add the other half of the reserved garlic, 1/4 tsp salt, 1/4 tsp pepper, two to three pinches of Italian seasoning, and the halved cherry tomatoes. Cook for an additional two minutes while stirring frequently, then remove to a bowl and set aside.
Uncover the steak and slice into long, even slices.
Set out four bowl for individual servings, and divide the rice into them.
Creatively place the divided mushrooms, zucchini/tomato medley, steak, avocado, pickled onion and basil onto the rice. Serve immediately with your favorite salsa, chimichurri or other sauce.
Serves 4.
