scallions, thinly sliced, whites and greens separated
NUTRITION INFO
Serving Size: 1 (428) g
Servings Per Recipe:
2
AMT. PER SERVING% DAILY VALUE
Calories: 571.2
Calories from Fat 310 g54 %
Total Fat 34.5 g53 %
Saturated Fat 4.3 g21 %
Cholesterol 0 mg
0 %
Sodium 18.6 mg
0 %
Total Carbohydrate
60.5 g
20 %
Dietary Fiber 5.4 g21 %
Sugars 4.8 g19 %
Protein 6.2 g
12 %
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DIRECTIONS
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.