Name: Citrus-Soy Glazed Strip Steak with Pineapple & Bell Pepper Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 3 cloves garlic; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 1 ½ oranges; 1 ½ small pineapples; 3 red bell peppers; 1.02 kg striploin (New York strip) steak; black pepper; crushed red pepper; extra virgin olive oil; honey; salt; soy sauce

Citrus-Soy Glazed Strip Steak with Pineapple & Bell Pepper RiceCitrus-Soy Glazed Strip Steak with Pineapple & Bell Pepper Rice — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

3 cloves garlic

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

1 ½ oranges

1 ½ small pineapples

3 red bell peppers

1.02 kg striploin (New York strip) steak

black pepper

crushed red pepper

extra virgin olive oil

honey

salt

soy sauce

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, juice oranges into a small bowl.

Peel and mince garlic. Add to the bowl with the orange juice along with soy sauce, honey, oil, salt, and crushed red pepper. Stir to combine the glaze and set aside.

Preheat a large pot over medium heat.

While the pot heats up, pat steak dry with paper towels and thinly slice against the grain. Season with salt and pepper.

Once the pot is hot, add steak and half of the glaze; cook, stirring occasionally, until steak is just cooked through, 4-5 minutes. Transfer to a plate and loosely cover with aluminum foil. (Reserve pot and remaining glaze for later use.)

Meanwhile, using a clean cutting board, trim and cut green onions crosswise into thin pieces. Place in a medium bowl.

Cut off skin from each pineapple; quarter, core, and medium dice the flesh. Add to the bowl with the green onions.

Trim, seed, and small dice bell peppers. Add to the bowl.

Wipe the pot clean with paper towels, return to medium heat, add oil, and swirl to coat the bottom. Add green onions, pineapple, and bell pepper; cook, stirring occasionally, until pineapple softens, 5-6 minutes. Remove from heat and cover to keep warm.

When the rice is done, add to the pot, along with reserved glaze, and stir to combine.

To serve, divide pineapple rice and steak between plates or bowls. Enjoy!

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