Steak with Spicy Lemon Grain Medley

 

My husband and I have really been enjoying alone time together. Yes, there is life together outside of work and the bedroom. It is important to take some time doing the little things. We enjoy games, backgammon, chess, pinochle, hearts,etc.. It actually sparks a lot of conversation and I still learn things about my husband while playing games. It is because the TV is off and it is just the two of us. 

Romantic Tip: Spend time just spending time together. Turn that TV off and entertain each other the way your grandparents did. There is a lot to be said for "old school romance".

I am in absolute bliss because World Market is just a few blocks from my house. I love going there and now that it is walk-able, I go at least once a week.

 I found this lovely Grain and Pasta Medley from there that is made up of; split peas, orzo, couscous, quinoa, and wild rice and long whole grain rice. 

All things I love! My husband loves steak. Every way he can possibly eat it. So I decided to combine my favorites with his. 

Steak with Spicy Lemon Grain Medley
adapted from Bon Appétit February 2013

1 pound thinly sliced steak
Kosher salt, freshly ground pepper
3 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1/4 teaspoons crushed red pepper flakes
4 small carrots, peeled, cut into 1/4" slices
1/2 cup sliced sweet onion
1/2 lemon, skin removed, seeded, finely chopped
2 cups chicken broth
1 cup Grain and Pasta Medley (split peas, orzo, couscous, quinoa, long whole grain rice)
1/4 cup sprigs cilantro

Season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. 

Cook steak until medium-rare, about 4 minutes per side (or 2 minutes per side if using skirt steak). 

Transfer steak to a plate.

Wipe out skillet; add remaining 2 tablespoons oil and heat over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic begins to brown, about 1 minute. Add carrots, onion, and lemon; season with salt and pepper. Cook, tossing occasionally, until vegetables are crisp-tender, about 4 minutes.

Add broth to skillet and bring to a boil. Stir in grain medley. Cover simmer for 35 minutes or until the water is absorbed. 

Season with salt and pepper, and fluff grain medley with a fork. Slice steak against the grain; place on top of couscous, and serve.