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Steak with Green Veggies Mustard Sauce and Basmati Rice https://www.metro.ca/userfiles/image/recipes/steak-legumes-verts-sauce-moutarde-riz-basmati-10820.jpg PT25M PT10M PT35M
Mince 1/2 of the garlic.Thinly slice the other 1/2 of the garlic.Thinly slice the green onion.Season steaks with salt and pepper.Bring salted water for rice and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all water has been absorbed. Remove from heatMeanwhile, in a medium bowl, whisk the minced garlic with the mustard, vinegar, honey, 2/3 of the oil and water. Season with salt and pepper.Heat a skillet over medium-high heat. Rub steaks with remaining oilCook steaks in the skillet (or on the BBQ!) for 10 minutes, flipping often, until desired cooking.Remove steaks from pan.In the same skillet, cook the sliced garlic and green onions for 1 minute, to soften.Add peas, a splash of water and cook for 3 minutes.Add trimmed asparagus, season with salt and pepper, and cook 5 minutes more.Slice steaks.Serve rice in plates, top with green veggies, sliced steak and reserved mustard sauce.Source: Missfreshs.com
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5 1 5 5
125 g asparagus 1/2 Tbsp. (7 1/2 mL) water 1 1/2 tasse (375 ml) water for rice 2 beef sirloin 4 Tbsp. (60 mL) olive oil 1 tsp. (5 mL) honey 3 Tbsp. (45 mL) Dijon mustard 1 green onions 1 cup (250 mL) green onions 3/4 cup (180 mL) basmati rice 1/2 Tbsp. (7 1/2 mL) sherry vinegar
Steak with Green Veggies Mustard Sauce and Basmati Rice

Steak with Green Veggies Mustard Sauce and Basmati Rice

Rate this recipe
1 Vote
2
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 125 g
    asparagus
  • 1/2 Tbsp.
    (7 1/2 mL)
    water
  • 1 1/2 tasse
    (375 ml)
    water for rice
  • 2
    beef sirloin
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  • 4 Tbsp.
    (60 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    honey
  • 3 Tbsp.
    (45 mL)
    Dijon mustard
  • 1
    green onions
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  • 1 cup
    (250 mL)
    green onions
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  • 3/4 cup
    (180 mL)
    basmati rice
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  • 1/2 Tbsp.
    (7 1/2 mL)
    sherry vinegar
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Imprimer ma sélection

Preparation

Mince 1/2 of the garlic.

Thinly slice the other 1/2 of the garlic.

Thinly slice the green onion.

Season steaks with salt and pepper.

Bring salted water for rice and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all water has been absorbed. Remove from heat

Meanwhile, in a medium bowl, whisk the minced garlic with the mustard, vinegar, honey, 2/3 of the oil and water. Season with salt and pepper.

Heat a skillet over medium-high heat. Rub steaks with remaining oil

Cook steaks in the skillet (or on the BBQ!) for 10 minutes, flipping often, until desired cooking.

Remove steaks from pan.

In the same skillet, cook the sliced garlic and green onions for 1 minute, to soften.

Add peas, a splash of water and cook for 3 minutes.

Add trimmed asparagus, season with salt and pepper, and cook 5 minutes more.

Slice steaks.

Serve rice in plates, top with green veggies, sliced steak and reserved mustard sauce.

Source: Missfreshs.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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