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Tamari-Glazed Steak with Sweet-and-Spicy Rice One Star

Tamari-Glazed Steak with Sweet-and-Spicy Rice

Get Ready

Servings: Makes 4 to 6

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Recipe adapted from Grill to Perfection, $21.99, Page Street Publishing.
3 cups sushi rice (Sweet-and-Spicy Rice)
4 3/4 cups cold water (Sweet-and-Spicy Rice)
1/2 cup sugar (Sweet-and-Spicy Rice)
1 serrano or jalapeno pepper, minced (Sweet-and-Spicy Rice)
1 small red onion, minced (Sweet-and-Spicy Rice)
1/4 cup lime juice from 2 limes (Sweet-and-Spicy Rice)
2 Tbsp. chopped fresh cilantro (Sweet-and-Spicy Rice)
2 Tbsp. fish sauce (Sweet-and-Spicy Rice)
1/4 cup agave nectar or honey (Steak)
1/4 cup tamari (Steak)
2 Tbsp. rice vinegar (Steak)
1 Tbsp. sugar (Steak)
1/2 tsp. cayenne pepper (Steak)
1/2 tsp. white pepper (Steak)
4 (12-oz.) center-cut New York strip steaks, about 1" thick (Steak)
Salt and pepper (Steak)

directions:

1. For the sweet-and-spicy rice: Place rice in a fine-mesh strainer and rinse until water runs clear. Drain well, then transfer to a medium saucepan and let sit for 15 minutes.
2. Add 4 1/2 cups water to the saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 20 minutes.
3. While the rice is cooking, bring sugar, remaining 1/4 cup water, and serrano to a boil in a small saucepan, stirring frequently until sugar is dissolved. Transfer to a bowl and refrigerate until completely cool, about 20 minutes. When mixture is chilled, stir in remaining ingredients to make a sauce; set aside.
4. For the steak: In a small bowl, whisk agave, tamari, vinegar, sugar, cayenne, and white pepper together to make the glaze; set aside.
5. Heat grill to high, then clean and oil grates. Pat steaks dry with a paper towel, season lightly with salt and pepper, and grill until deep golden brown and centers register 125 degrees for medium-rare, about 5 minutes per side. Generously brush steaks all over with glaze and grill each side for about 20 more seconds. Transfer to a platter, tent with foil, and let rest for 5 minutes.
6. Thinly slice steaks across the grain. Divide rice and steak among plates and serve with spicy serrano sauce and extra tamari glaze.
Source: Hannaford fresh Magazine, July - August 2016

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Quantity Ingredients  
3 cups sushi rice (Sweet-and-Spicy Rice)  
4 3/4 cups cold water (Sweet-and-Spicy Rice)  
1/2 cup sugar (Sweet-and-Spicy Rice)  
1 serrano or jalapeno pepper, minced (Sweet-and-Spicy Rice)  
1 small red onion, minced (Sweet-and-Spicy Rice)  
1/4 cup lime juice from 2 limes (Sweet-and-Spicy Rice)  
2 Tbsp. chopped fresh cilantro (Sweet-and-Spicy Rice)  
2 Tbsp. fish sauce (Sweet-and-Spicy Rice)  
1/4 cup agave nectar or honey (Steak)  
1/4 cup tamari (Steak)  
2 Tbsp. rice vinegar (Steak)  
1 Tbsp. sugar (Steak)  
1/2 tsp. cayenne pepper (Steak)  
1/2 tsp. white pepper (Steak)  
4 (12-oz.) center-cut New York strip steaks, about 1" thick (Steak)  
Salt and pepper (Steak)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4 to 6
Base Nutrients
Calories 590 kcal (29%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 5 g (25%)
Cholesterol 125 mg (41%)
Sodium 670 mg (27%)
Total Carbohydrates 67 g (22%)
Dietary Fiber 2 g (8%)
Protein 48 g (80%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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