All right, first the steak. No real recipe for this I'm afraid (apparently that's going to be a theme for Saturdays, along with reviews), it's really just a method. But here's what you need:
Steak (let's say 1 lb)
2 cups or so frozen corn
1/2 cup or so diced frozen peppers
1 tbl fresh herbs of your choice (or however much you want/need to season your steak)
salt and pepper
All we're going to do is sear the steak then plop the frozen veggies into the hot, fondy pan. Then you stir the veggies around till they are cooked how you like and that's that. So I guess there's the recipe... but here're the details.
First, steak. I used a chuck steak. Normally not the best for pan searing, but I'm not a steak snob and I don't really mind if it's not perfect. Plus it has a great, strong beefy flavor. And it's what I had. So I rubbed it with herbs. I used some salt and pepper and the grilling spices from Daregal. The spices in that blend are thyme, rosemary, savory and parsley, they went really well with the steak and the corn. Once the steak was ready I pulled it off to rest and tossed the peppers into the pan, then the corn. The water that the frozen veggies put out deglazed the pan (although a splash of red wine wouldn't have hurt, heh heh) and then they got coated with the meaty, herby, salty and peppery flavors. Stir them around, let the liquid simmer off and that's that. Well, unless you don't think it's rich enough and want to put a pat of butter on there. That never hurts. So there it is: pan seared chuck steak with corn and peppers. One pan, two dishes, dinner is done.
Now the review. I recently got a couple bottles of Country Bob's All Purpose Sauce to try out and I figured that this was a great time to do it. So I dipped my steak in and gave it a shot. The verdict? It's ok. It's like a cross between A-1 and a bottled barbecue sauce. Sweet, but it still has that steak sauce flavor. I enjoyed it well enough, I'll use what I have, but I won't seek it out when these bottles are gone.