Minute Steaks With Shishitos And Jasmine Rice – a delicious recipe with jasmine rice, water, water, kosher salt, grapeseed oil, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place rice and water in a saucepan with a tight-fitting lid over medium high heat. Bring to a boil, season lightly with salt, and top with lid. Reduce to a simmer and cook until rice is tender, 12 minutes. Uncover lid and fluff with a fork.
2
Meanwhile, dry steaks well and season very generously with salt. Heat a large cast iron skillet over high heat. When smoking, add grapeseed oil and swirl to coat. Transfer steaks to skillet and top immediately with another skillet or two, to encourage browning. Cook 1 minute, flip, and remove to a plate to rest.
3
Wipe out skillet and add olive oil. Add shishitos, season with salt, and cook, turning only occasionally, until deeply charred and softened, about 6 minutes. Add scallion whites and cook until crisped, 1 minute. Remove from heat.
4
Thinly slice steaks against the grain and plate with shishitos and rice. Garnish with scallions greens and serve.
241
kcal
Calories
12
g
Fat
31
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup jasmine rice, 1 cup water, 2 tablespoons water, kosher salt, and more.
Yes, Minute Steaks With Shishitos And Jasmine Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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