Ingredients
Equipment
Method
Prepare the Beef:
- Ensure the beef tips are dry and at room temperature.
- Marinate them in Lawry's seasoning, garlic salt, and Worcestershire sauce for 30 minutes.
Sauté the Beef:
- Preheat your oven to 400 degrees F.
- Heat olive oil in an oven-safe skillet with high sides.
- Add the marinated beef and 3 tbsp of butter to the skillet.
- Sauté the beef tips briefly, allowing them to brown for color but not fully cook. Transfer them to a bowl.
Prepare the Base:
- In the same skillet, add chopped onions, green onions, garlic, crushed red pepper, and another tbsp of butter.
- Sauté over medium-high heat until golden, seasoning with salt and pepper.
- Stir in tomato paste and beef base, cooking for an additional 2-3 minutes.
Sauté the Rice:
- Add the uncooked long-grain rice to the skillet and sauté for another 2-3 minutes to brown the rice.
Cook the Dish:
- Add the steak back into the pot with all of the accumulated juices.
- Pour in 3 cups of water and bring the contents to a boil. Reduce to a simmer.
- Cover the skillet and place it in the preheated oven.
- Allow it to cook for 25-30 minutes.
Garnish and Serve:
- Carefully remove from the oven and uncover.
- Let the pan sit off the stove for 5-10 minutes to allow any excess moisture to escape.
- Garnish with freshly chopped parsley and serve this delightful dish to eager, hungry hearts!