Categories: Beef main dish

Ingredients

• 2/3 cup kasha (toasted buckwheat groats)
• 2 Tbsp. olive oil
• 1/2 cup chopped red onion
• 2 large cloves garlic, minced
• 1/4 cup dried cherries
• 1/4 cup snipped fresh basil
• 1 Tbsp. balsamic vinegar
• 1 lb. beef shoulder petite tenders
• 1/4 tsp. Montreal steak seasoning
• 1/3 cup sliced almonds, toasted

Directions

1. In a medium saucepan bring 1 1/2 cups water to boiling. Stir in kasha; reduce heat. Simmer, covered 5 to 7 minutes or until the water is absorbed (you should have about 2 cups cooked kasha. Set aside.

2. In a large nonstick skillet heat 1 tsp. of the oil over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until onion begins to soften.

3. Drain cooked kasha if necessary. Add onion mixture to the kasha. Stir in 4 tsp. of the remaining oil, the cherries, basil, vinegar and 1/2 tsp. salt. Let stand at room temperature until while preparing beef.

4. Meanwhile, cut beef crosswise into 12 slices, each about 1-inch thick. Add the remaining 1 tsp. oil to the same skillet, heat over medium heat. Evenly sprinkle beef pieces with Montreal seasoning. Cook beef pieces I hot oil about 6 minutes or until medium (245 degrees), turning once halfway through cooking time. Serve beef pieces over pilaf. Sprinkle with almonds.

5. Note: Be sure to purchase buckwheat groats that have been toasted, such as Arrowhead Mills brand.

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