Steak & Turmeric Rice with Sauteed Corn, Onions & Pepprs

With a fork tenderize the steaks by poking holes into both sides of steaks.

Rub both sides of steaks with A-1 Rub; then add 1 tbsp @ a time of liquid smoke to steaks and rub it into both sides of steaks; put steaks into separate plastic bags; seal and let MARINATE for 11/2 to 2 hours.

Bring half a pot of water to a boil over medium-high heat; add corn to pot and boil for 20 to 30 minutes; set aside and let cool.

Cut slice onions, and peppers; then slice them in half; put into a bowl and set aside.

Slice corn off the cob into a bowl, add 1tbsp. of butter and mayonnaise; then add 1/4 tsp. of lemon juice, cajun seasoning, black pepper and freshly chopped parsley; mix together and set aside.

Triple rinse the rice getting all the starch out of rice; drain and fill water only to just barely cover the rice; add turmeric and bring to a boil over medium-high heat until the rice starts sticking out of the water; reduce heat to lowest number you can get it; put a towel over the top of the pot and cover the pot with a top; let it sit for 15 minutes on this lowest heat; then remove and let it stand for 10 minutes.

Mix together butter, garlic, black pepper, and parsley.

In a hot skillet with some cooking spray; cut steaks 2x4 inches stripes and cook one steak @ a time by putting them right in the center of the skillet and cook them 2 minutes on one side then flip them over add 1 tsp. of butter mixture and cook another 2 minutes; repeat this process until desired doneness.

When done with steaks; saute'e onions, and peppers in steak juices for 3 minutes; put into a bowl and set aside.

Next spray skillet and add corn mixture to the skillet over medium-high heat and cook corn for 15 to 20 minutes until corn starts turning brown remove and set aside.

On a 9 to 10 inch plate put 1/2 to 3/4 cup of rice; then lay steak across the top of the rice; then top steak with 1/8 cup corn and garnish with sauteed onions and peppers.

Serve and enjoy!