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Pepper Steak Rib Eye Steak with Cheesy Baked Sweet Potato and Alugbati Leaves

Pepper Steak Rib Eye Steak with Cheesy Baked Sweet Potato and Alugbati Leaves

Pepper Steak Rib Eye Steak with Cheesy Baked Sweet Potato and Alugbati Leaves

Main Course

1

Ingredients

½ Kilo Rib Eye Steak

2 Wedges of Lemon

1 Pack McCormick Grill Mates Pepper Steak Marinade Mix

1 Cup Sweet Potato Sliced Thinly into Circles

1 Cup All Purpose Cream

2 Tbsp Butter

1 Cup Shredded Mozzarella or Sharp Cheddar Cheese

1 Tbsp Garlic Powder

1 Cup Alugbati Leaves

McCormick Iodized Salt for seasoning  


Directions

  1. Season steak with McCormick grill mates (do not add salt until later). Squeeze lemon over entire steak 
  2. In a very hot grill pan, place steak. Let cook on one side first for about 10 minutes. Do not move steak around to allow grill marks to happen. Then turn steak over and let cook another 5 minutes. (Medium well). With tong, prop steak up to sear fat sides then serve. Salt should be served as a siding to steak. And should be added just before eating.
  3. In a sauté pan heat the butter and then pour the sweet potato slices, salt and pepper, all purpose cream and garlic powder. Take out from heat after 10 minutes and transfer contents in a small casserole dish.
  4. Sprinkle the cheese on top of the semi cooked sweet potato mixture and bake for about 15 minutes or until sweet potato is cooked.
  5. Blanch alugbati leaves, drain season with salt and pepper and then plate different components of the dish and serve.