Minute Steaks With Shishitos And Jasmine Rice Recipe Genius Kitchen

Steps:

• 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.
• 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.
• 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.
• Thinly slice steaks against the grain and plate with shishitos and rice. Garnish with scallions greens and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, briefly brown the cube steaks.
• Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.