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Steak on the Rocks with Vegetable Brown Rice.


A couple of years ago our friends John and Kim took us to the Black Rock Grill to celebrate our anniversary. The concept is simple; special lava rocks are heated in very hot oven for an hour. They are carefully removed from the oven, placed on a special holder, then sprinkled with a dusting of coarse salt, and finally, topped with your favorite steak. After going home from one of the best meals I have eaten, I found Black Rock sells home rock sets. Since ordering, the rocks have become one of our favorite ways to eat steak. For sides, sometimes we have a salad, other times we grill mini peppers and onions in the  steak juices.



This is not a meal if you are in a rush, stones take an hour to heat, and the rice takes about the same time to cook. Also remember, STONES ARE EXTREMELY HOT AND WILL BURN IF NOT HANDLED PROPERLY.

To begin the rice, add 1 tablespoon sesame oil to the bottom of a small skillet.  Lightly toast the rice. In a sauce pan, add 2 1/2 cups of low sodium beef broth bringing it to a boil. Carefully add the rice, covering and cooking according to the package directions.



For the vegetables, add 1 tablespoon sesame oil to the same small skillet.


Add one small thinly sliced onion, one clove minced garlic and one sliced bell pepper. Grill until transparent about 5 minutes. Add one cup of sugar snap peas and heat until warm. Add  2 tablespoons low sodium soy sauce, and  3 tablespoons teriyaki sauce.

When rice is finished, add the vegetables and 1/4 cup of peanuts.

With proper protection, remove stones from the oven and place in the holder. Sprinkle coarse salt in one corner, give the steak a spritz or cooking spray, serve and enjoy.







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