Are you ready for recipe entry number 3 in the Saucy Mama 2016 Recipe Contest! Well here it is!! My final entry is in the steak category and includes two yummy Saucy Mama products, both with a touch of ginger. Say hello to my Grilled Steak Slices with Apricot Ginger Cream Sauce and Pacific Rim Ginger Fried Rice; made delicious and easy with Saucy Mama’s Pacific Rim Ginger Dressing and Apricot Ginger Mustard.
Grilled Steak Slices with Apricot Ginger Cream Sauce and Pacific Rim Ginger Fried Rice
1 1/2 cups water
1/2 cup Saucy Mama Pacific Rim Ginger Dressing
1 cup basmati rice
3 tablespoons canola oil, divided
1 egg, beaten
2 scallions, chopped
1 carrot, peeled, minced
1 clove garlic, minced
1/4 cup chopped water chestnuts
1/4 cup canned sweet peas, drained
2 teaspoons grill seasoning blend
1/2 teaspoon smoked paprika
1 teaspoon ancho chili powder
2 (3/4 pound each) boneless ribeye steaks
1/2 cup white wine
1 cup butter, cut into small cubes
1/4 cup heavy whipping cream
3 tablespoons Saucy Mama Apricot Ginger Mustard
Garnish: chopped scallions or chives
In a medium saucepan with a tight fitting lid, place the water and Pacific Rim Ginger Dressing. Bring to a boil over high heat. Add in the rice and cook for 1 minute, stirring constantly. Cover saucepan, reduce heat to low and simmer for 22 minutes. Fluff with a fork.
In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add in the egg and stirring constantly, cook until cooked through and scrambled, approximately 1 minute; transfer to a small bowl. Wipe out the skillet and place back over medium-high heat. Add in the remaining 2 tablespoons oil and heat; add in the scallions and carrot and cook for 1 1/2 minutes; add in the garlic and cook for about 30 seconds. Add in the scrambled egg, cooked rice, water chestnuts and peas, mix to fully combine.
While the rice is cooking, in a small bowl mix together the seasoning blend, smoked paprika and chili powder; season both sides of the steaks with the seasoning mixture. Grill steak in your favorite manner, on an outdoor grill or indoors on a grill pan, to desired doneness. Place cooked steaks onto a large plate, cover with aluminum foil and rest for 5 minutes. Slice steaks into slices about 1/4-inch thick.
In a small saucepan, bring the wine to a boil over high heat; boil until reduced by half. Reduce heat to medium-high and whisk in the butter a few pieces at a time, allowing butter to melt after each addiction. Whisk in the whipping cream, then the Apricot Ginger Mustard.
To serve, onto serving plates spoon the fried rice, stagger steak slices alongside the rice, drizzle some of the cream sauce over the steak slices, garnish with scallions or chives. Serve with remaining cream sauce on the side.