Pioneer Woman regularly offers tasty dinners, lunches and desserts. Ree Drummond showed home cooks how to make one of their tastiest dishes yet. How to make Drummond’s Rock Steak with Bok Choy.
Ree Drummond’s Rock Steak with Bok Choy
Drummond says when she’s home alone, she doesn’t like spending long periods in the kitchen making food. She also likes to prepare food that she enjoys. One of her favorite dishes when she’s home alone is a skirt steak with pak choi.
“It’s out of this world good and super fast — two of my favorite things in the world,” Drummond says during an episode of The Pioneer Woman.
Prepare skirt steak with bok choy
Drummond begins marinating the skirt steak. She makes her marinade with low-sodium soy sauce, rice wine vinegar, brown sugar, sliced scallions (the white part), grated ginger, minced garlic, sesame oil, and red chili flakes.
Drummond puts the skirt steak in a freezer bag. Then she whisks the ingredients together and pours some of the sauce over the skirt steak. Drummond seals the bag and lets the meat marinate for 10 minutes.
Drummond says she doesn’t marinate the meat that long, but because the flavors are so intense, it doesn’t take long for the meat to take on the flavors of the spices. She also says the marinade helps create caramelized edges.
Once the steaks are done, Drummond takes them out of the pan. She says skirt steak is usually large, so she cuts it into smaller pieces so it takes less time to cook.
For the next step, Drummond adds vegetables to the pan. She starts with sliced mushrooms. Drummond uses shiitake mushrooms, but says you can use any type of mushroom you prefer. “Anything goes,” she says.
Drummond stirs the mushrooms and adds butter and olive oil to keep them moist. Then she spreads the mushroom in a pan and adds bok choy. She slices each piece in half and places the cut side down in the pan.
“I want the cut side to rest against the hot pan, and I’m just going to nestle it along the mushrooms,” says Drummond. The Pioneer Woman then makes a Sriracha mayonnaise to go with the skirt steak. Drummond adds mayonnaise and sriracha to a bowl. She says sriracha is so delicious it almost replaced ketchup for her.
“The marinade I used on the skirt steak is so delicious, and the brown sugar in the marinade helps the veggies caramelize nicely,” says Drummond.
For the next step, Drummond pours in the rest of the marinade. While the vegetables cook, Drummond slices the skirt steak. She says she uses skirt steak in fajitas, quesadillas, Tex-Mex cooking and stir-fries.
The finishing touch
For the finishing touch, Drummond drizzles some of the Sriracha mayonnaise sauce onto the steak. She says this mixture helps give the meat a “kick” of flavor. She also adds sliced spring onions. “I have food for now, food for later, and I can watch what I want on TV,” jokes Drummond. You can get the ingredients and directions on the Food Network website.
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https://www.cheatsheet.com/entertainment/the-pioneer-woman-ree-drummond-skirt-steak-with-bok-choy.html/ ‘The Pioneer Woman’ Ree Drummond Skirt Steak with Bok Choy