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Tamari-Glazed Steak with Sweet-and-Spicy Rice
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)
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Tamari-Glazed Steak with Sweet-and-Spicy Rice

Tamari-Glazed Steak with Sweet-and-Spicy Rice

Tamari-Glazed Steak with Sweet-and-Spicy Rice
One Star Guiding Stars
  • Servings:Makes 4 to 6
  • Prep Time:45 minutes
  • Cook Time:30 minutes
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