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Thanks for the Steam Award!

Steak and Rice Bowls with Vegetable Relish


Ingredients

Marinade:
1 lime, juiced
1 jalapeño pepper, seeded and chopped
2 small garlic cloves, chopped
2 teaspoons balsamic vinegar
1 teaspoon minced fresh ginger root
½ teaspoon white sugar
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground white pepper, or to taste
¼ cup chopped fresh cilantro leaves
½ cup extra-virgin olive oil
1 ½ pounds flank steak (about 1-inch thick)

Vegetable relish:
1 (8 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 red bell pepper, seeded and chopped

To prepare the steak:
1 tablespoon unsalted butter
1 tablespoon olive oil
½ teaspoon low-sodium steak seasoning (such as Montreal Steak Seasoning®)

For the bowls:
4 cups hot cooked white rice
1 avocado - peeled, pitted, and diced
4 tablespoons sour cream (Optional)
2 green onions, chopped (Optional)

Directions
To make the marinade, place lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil in a food processor or blender. Pulse several times to blend, then purée about 1 minute.; measure out 1/2 cup and set aside.

Place the remaining marinade in a 1-gallon plastic resealable bag. Add steak and squeeze out as much air as possible. Reseal the bag and refrigerate at least 1 hour, or up to 8 hours.

To make the vegetable relish, combine corn, black beans, and red bell pepper in a large bowl. Toss with reserved 1/2 cup marinade until well mixed; refrigerate until ready to serve.

Remove marinated steak from the refrigerator about 5 minutes before cooking.

Place butter and olive oil in a cast-iron skillet over medium high heat. Blot both sides of steak with a paper towel; sprinkle both sides with Montreal seasoning. Add seasoned steak to the skillet when butter is foamy. Cook, undisturbed, until browned, 3 to 4 minutes. Discard marinade.

Turn steak; cook until browned and desired internal temperature is achieved, 3 to 4 minutes. If the steak is browning too quickly, remove the skillet from heat and allow residual heat to continue cooking. An instant-read thermometer inserted near the center should read 130 degrees F (54 degrees C) for medium-rare, 140 degrees F (60 degrees C) for medium, and about 150 degrees F (65 degrees C) for medium-well done.

Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.

While steak is resting, prepare the bowls. Fill each bowl with 1 cup of rice. Stir chopped avocado into vegetable relish, and top rice with about 1 cup relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.

Outstandig demo, this review is definitely not for the badge of the fall sale.

If you're looking for a review on this game you've come to the wrong place, but if you're looking for an outstanding pie recipe you've come to the right place.

Ingredients:

1. 6 tablespoons unsalted butter
2. 1/2 cup white sugar
3. 1/2 cup brown sugar
4. 1/4 cup water
5. 1/4 teaspoon cinnamon
6. 1 pinch salt
7. 5 apples - peeled, cored and sliced
8. 1 pastry for double-crust pie

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Short but a great experience for that low amount of money, I would like to see more games like that which are made with so much love that u can feel and experience what the dev wanted you to feel. I would recomend this game to anyone and to the people who are not fans of this story adventures I recomend this aswell.

A amazing game 6/6 Stars!

Pavlov VR was my first VR shooter, it felt like a whole new world opend for me. In the first month I think I played 10 to 15 hours a week. This experience is just amazing. Right now I dont have enought time to play so much VR.. But when I have I will comeback and have more amazing hours of this game on my countdown! 9/10

Finnaly after so much I heard about this Game I could finnaly play it. First I talk about my experience in Non-VR. The game has still bugs and glitches, but I mean it was completly randome generated. And it where only a few, but nothing gamechanging. 7/10 for Non-VR
Now I talk about the best openworld experience I never had before this game, it was just amazing.
I prefer everyone with an VR-Headset to try this, it was great. 9/10 for my VR experience

This game is much fun, I bought it as a joke but it is very funny..

Good Game with Noice Achivements...

Thx m8

The best solo VR game I've ever played. It's so amazing and I had so much fun in Beat Saber.
If I could give Stars it would be a 11/10. Just a amazing experience. A game I can recommend to every VR player!