Rib-eye Steak in Red Wine Sauce / Cranberry Walnut Brown Rice

It's always nice to enjoy a good dinner on a Saturday night. I went down to cold storage, grabbed some fresh rib-eye steaks and used the opened bottle of red wine that's sitting quietly in my fridge. There's also one big unopened bag of brown rice that I've not yet cast any recipes on. Eeks? Brown rice? Yes, I'm hearing you saying that... With this recipe, I assure you that even brown rice can be yummilicious!

Ingredients

Rib-eye Steak
* 2 (1/2-inch-thick) boneless rib-eye steaks
* 2 teaspoons ground black pepper
* 1 teaspoon salt
* 1 tablespoon olive oil

Red Wine Sauce
* 3/4 cup dry red wine
* 1/4 cup water
* 1 teaspoon salt
* 1 teaspoon tomato paste
* 1 teaspoon flour

Cranberry Walnut Brown Rice
* 1 cup brown rice
* 2 1/2 cups water
* 1 tablespoon cumin seeds
* 1 teaspoon salt
* 1/2 cup cranberries, chopped
* 1/2 cup walnuts, chopped

Directions - Steak

Pat steaks dry, then sprinkle with salt and pepper on both sides.

Coat steaks with olive oil on both sides, then sauté steaks, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.

Add wine to the pan and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, salt, tomato paste and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.

Reduce heat to medium-low and whisk in flour until slightly thickened. Pour sauce over steaks.

Directions - Brown Rice

Add brown rice, water, cumin seeds and salt into rice cooker. Mix chopped cranberries and walnut to cooked brown rice. Serve hot.