Cinnamon Coffee Seared Skirt Steak, Rice, Kale and Maple Glazed Carrots

This luxurious recipe created by Chef Jordan Andino starts with cinnamon and coffee seared skirt steak served with Royal Blend® Rice, sautéed kale and maple glazed carrots.

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Serves
2
Total Time
60
Prep Time
30
Cook Time
30

Ingredients

  • null 2 cups, RiceSelect® Royal Blend® Rice
  • null 1 tsp, kosher salt
  • null 2 cups, baby kale, remove stems
  • null 8 oz, skirt steak
  • null 1/4 lbs, butter, unsalted
  • null 6pc, mini farmers carrots, peeled but whole
  • null 2 tblsp, maple syrup
  • null 1/4lbs, butter, salted
  • null 1 tblsp, cinnamon
  • null 1 tblsp, finely ground coffee
  • null 1/2 tblsp, kosher salt
  • null 1 tsp, ground black pepper
  • null 1/2 tblsp, garlic powder

Instructions

  1. Preheat oven to 450 Fahrenheit.
  2. Cook Royal Blend® Rice according to package directions and add 1 tsp kosher salt, set aside for later.
  3. Mix steak rub together until homogeneous.
  4. Season steak with rub and let marinate at room temperature until needed later.
  5. In a medium mixing bowl, combine the carrots and maple syrup until carrots are coated.
  6. Place coated carrots on a baking sheet lined with parchment paper and then add salted butter on top of carrots.
  7. Bake carrots at 450 Fahrenheit for 10 minutes and then turn off the oven with carrots inside to keep warm while slowly cooking.
  8. Preheat a large sauté pan on high for 2 minutes.
  9. Add 1/4 lbs unsalted butter and melt.
  10. Add steak to pan and sear both sides on high heat for 3 minutes per side (for medium cook.)
  11. After 6 minutes, remove from pan, let rest and set aside for later.
  12. In the same used steak pan with all the bits still in there, keep on high heat and place in rice and kale.
  13. Stir and sauté on high until kale wilts by 33%. Mix into rice.
  14. Remove from heat and serve kale rice with sliced skirt steak and a side of maple glazed carrots from oven.