Dinner: Step One: Put long grain rice (I used long grain basmati) rice on to cook per package instructions – Do Not Use “quick rice – it lacks all nutrients.” Seriously, how difficult is it to cook real rice?!
Step Two: Slice an Onion. I cut it into about 8 wedges. Chop up a red pepper in 2” pieces and similarly chop a couple large mushrooms. Heat “two glugs” of olive oil in a pan over medium heat. When you start to smell the olive oil it’s ready. Toss the onions in first and cook for a few minutes; then add the pepper and mushrooms, salt and pepper and probably a little more olive oil.
Step Three: Dice up some herbs – I used rosemary and Italian (flat-leaf) parsley. Peel a garlic clove and slice in half. Season your steak (if thick cut, pound it with a rolling pin or a pan a couple of times to make it thinner) with salt and pepper, rub with the garlic and then rub with the olive oil.
Step Four: When the veggies are cooked to your liking – I prefer them to still have just a touch of crunch left, remove them from the pan, place in a bowl and cover to keep warm. Put another “glug” of olive oil in the pan, allow it to heat for a minute. Then put the steaks in and cook to your desired doneness. Remove your steaks and let them rest.
Step Five: Take your cooked rice and put it in the pan that the steaks and veg were in just long enough for the rice to absorb all the juices and browned bits…this way you throw in a little extra flavor to your rice and no flavor gets left behind! Squeeze a little lemon juice over the whole thing and Ta Da! Looks fancy! Tastes Great! Easy!