With winter just on the horizon, it’s time to think about warming up with heartier meals – and by hearty, I don’t mean a double cheeseburger with fries and a milkshake from Burger King. Chuck steak may not be the most high-class cut of the cow, but it is one of the cheapest. Preparing it in a healthy way, accompanied by comforting, garlicky rice and harvest veggies, sure makes for a warming introduction to another bitter Syracuse winter.

Seared Chuck Steak over Garlicky RiceTime: 30 minutesServes: 4Ingredients:

1 tbsp. cooking oil3 cloves garlic, minced3/4 cup white rice (not instant)3 cups water1/4 tsp. salt1 tbsp. cooking oil1 pound chuck steaks, 3/4 to 1 inch thickSalt and pepper1/2 cup red wine

1. In a medium saucepan, heat the cooking oil. Saut garlic for 1 minute, then add rice. Cook a couple minutes; add water and salt and bring to a boil. Cover the saucepan and let simmer until all water has been absorbed and rice is tender.

2. Meanwhile, in a large skillet, heat the other tablespoon of oil. Season both sides of steaks well with salt and pepper. Cook steaks in the skillet for about 6 or 7 minutes on each side. Remove steaks from pan, but leave the drippings and do not turn off heat.

3. Remove pan from heat and add wine. Return pan to heat and scrape the drippings. Let wine simmer for about 10 minutes, until reduced by half.

4. Transfer rice to a serving dish. Cover with steaks and pour wine sauce over top. Serve family-style.

Published on November 28, 2006 at 12:00 pm