Ingredients
The Protein: 1 lb Sirloin or Ribeye, cut into 1-inch cubes
The "Midnight" Rub:
2 tbsp Midnight Ember (for that deep, smoky, blackened crust)
1 tsp Coarse sea salt
The "Scarlet Lava" Sauce:
2 tbsp Butter
1 tsp Scarlet Rush (for the bright red "lava" look and heat)
1 tsp Honey & 1 tsp Lime juice
The Base: Garlic Mashed Potatoes or a bed of Coconut Rice
Step-by-Step Instructions
1. The Blacken
Toss your steak cubes in the Midnight Ember and salt until completely coated. The meat should look dark and intensely seasoned.
2. The Sear
Heat a cast-iron skillet to high heat with a splash of oil. Sear the steak bites for 2 minutes per side. The Midnight Ember will create a stunning “blackened” bark that seals in the juices. Remove steak from the pan.
3. The Lava
Turn the heat to low. In the same pan, melt the butter and whisk in the Scarlet Rush, honey, and lime. It will turn into a bubbling, vibrant red glaze.
4. The Finish
Toss the steak bites back into the red “lava” sauce just long enough to coat them.
5. The Plating
Mound your potatoes or rice in the center of the plate, top with the steak, and drizzle the extra red sauce over the top so it “flows” down the sides.
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