Cheesy Steak Skillet

This was a new recipe from Fixate and it was delicious!!!  So YUMMY!!!  AND it was a favorite of Ross's cause it has his favorite meat!!!

Serves: 4 (approximately 1.5 cups each)

Ingredients:
1 tbsp. + 1 tsp. grass-fed butter
1 lb. raw beef skirt steak
1/2 tsp. + 1 dash sea salt, divided use
1.5 cups chopped onion
4 cloves garlic, finely chopped
2/3 cup dry long-grain brown rice
1 2/3 cups low-sodium chicken broth
1 tsp. ground turmeric
1/2 tsp. ground paprika
1.5 cups cut green beans
1.5 cups chopped carrot
1 cup shredded Colby-Jack cheese
Heat 1 tbsp. butter in large heavy-bottomed skillet over high heat until wisps of smoke begin to rise.

Add steak; sear for 3 minutes per side. Remove steak from skillet and place on a plate. Season both sides of steak lightly with a dash of salt and pepper. Set aside.

Heat remaining 1 tsp. butter in same skillet over medium heat.

Add onion; cook, stirring frequently, for 5 minutes or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Add rice; cook, stirring frequently, for 3-5 minutes, or until rice begins to brown.

Add broth, turmeric, paprika, remaining 1/2 tsp. salt, remaining 1/2 tsp. pepper, green beans and carrots. Bring to a boil. Reduce heat to medium-low; gently boil, covered, for 45 minutes or until rice is tender and liquid is almost completely absorbed

Slice steak thin, on the bias, against the grain.

Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Sprinkle with cheese. Replace lid and let rest for 10 minutes.