Grilled Balsamic Steak & Creamy Coconut Rice Pudding

Grilled Rib eye steaks flavored with balsamic,  garlic,  parsley and fresh ground pepper. It's super easy to prepare and packed full of flavor. 

The weather here in North Texas has been unseasonably warm, so we've been taking advantage of it and grilling more. I love a good steak, especially on the grill. When it comes to steak my husband prefers his simple, grilled, and with no fancy ingredients. 

I'm the total opposite and like mine flavored with various marinades, because once grilled the end result is always so juicy and flavorful.  Over the weekend we grilled out and tried a new Balsamic Steak Marinade that turned out so good, and I couldn't wait to share it with you.  

This marinade is super simple to make and comes together quickly using a store bought balsamic vinaigrette, garlic, parsley, and fresh black pepper. I used the Panera Bread Vinaigrette Dressing which is a new product available at Walmart. 

As part of the Walmart Moms program from time to time I receive product samples to try. It's always a treat when new items arrives, because a lot of times it's for products that I don't normally purchase, so I'm always pleasantly surprised when my family is open to trying a few of the items. 

The ask was to try the products, choose my favorites, and share a recipe.  My kids loved the Jif Peanut Butter Chocolate Bars, so I will definitely be buying a couple boxes on my next shopping trip. 

My favorites from the sample box were, the 100% natural tri - color Space Adventures Pasta (the coloring for the pasta comes from tomatoes and spinach) and not from a food dye. I will be saving those to make a homemade soup or a pasta salad.

I loved the Panera Bread Vinaigrette Dressing and the Thai Kitchen Coconut Milk. I immediately thought both of these items would be a great starting point for two different recipes. The first recipe was for the Grilled Balsamic Steak pictured above. 

 

And for dessert I made a yummy Creamy Coconut Rice Pudding made with the coconut milk. I love Old fashioned Rice Pudding, so I used my favorite recipe and adapted it to make a coconut version, and the outcome was better than I thought it would be. 

The coconut version was just as creamy and decadent as my regular rice pudding. If you love coconut this recipe is a must try.  I added step-by-step photos for this easy coconut version and the full recipe is at the end of this post. I hope you like both recipes and maybe even give them a try.

First toast the coconut for the topping. In a small skillet, spread 1/4 cup of the shredded coconut and cook over medium heat, stirring frequently, until the coconut is mostly golden brown. Remove from heat and set aside. 

In a medium size saucepan over medium heat, add the sugar, flour, salt, and milks. Stir until the mixture begins to boil. Let the mixture lightly boil while stirring constantly for 2-3 minutes. Remove the mixture from the heat. 

Separate the eggs and add the yolks to a small bowl. Discard the egg whites or save for a another recipe.  Add 1/2 cup of the hot pudding mixture into egg yolks and gently mix (this tempers the eggs). 

Add the egg yolk mixture to the hot pudding and mix well. Mix until you have  a creamy consistency. Add the cooked rice and the remaining 1/2 cup coconut and lightly mix. Place the pot back on the stove and continue to cook on low for 2-3 minutes. 

Stir constantly so pudding does not lump and stick to the bottom of the pan. The pudding will be done when the mixture starts to thicken to a pudding consistency, and the mixture coats the back of a spoon or spatula. Remove pudding from heat and add the vanilla extract, blend well. 

 Top with toasted coconut and serve warm or chill before serving.  

Yield: 4

Author: Tina Butler | Mommy's Kitchen

Coconut Rice Pudding

Sweet and creamy, homemade coconut rice pudding

Prep time: 17 MinCook time: 10 MinTotal time: 27 Min

Ingredients

• 1 cup sugar
• 1/3 cup flour
• 1/4 teaspoon salt
• 1 (13.66 oz) can (1 3/4 cups) Thai Kitchen Unsweetened Coconut Milk or use your favorite brand
• 1/4 cup whole or low fat milk
• 3 egg yolks, lightly beaten
• 1 1/2 cups cooked Basmati or long grain rice, that has been chilled
• 3/4 cup sweetened coconut, separated
• 1 teaspoon vanilla extract

Instructions

1. In a small skillet, spread 1/4 cup of the shredded coconut and cook over medium heat, stirring frequently, until the coconut is mostly golden brown. Remove from heat and set aside.
2. In a medium size saucepan over medium heat, add the sugar, flour, salt, and milks. Stir until the mixture begins to boil.
3. Let the mixture lightly boil while stirring constantly for 2-3 minutes. Remove the mixture from the heat.
4. Separate the eggs and add the yolks to a small bowl. Discard the egg whites or save for a another recipe. Add 1/2 cup of the hot pudding mixture into egg yolks and gently mix (this tempers the eggs).
5. Add the egg yolk mixture to the hot pudding and mix well. Mix until you have a creamy consistency.
6. Add the cooked rice and the remaining 1/2 cup coconut and lightly mix. Place the pot back on the stove and continue to cook on low for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.
7. The pudding will be done when the mixture starts to thicken to a pudding consistency, and the mixture coats the back of a spoon or spatula.
8. Remove pudding from heat and add the vanilla extract, blend well. Top with toasted coconut and serve warm or chill before serving.

Images and text © Mommy's Kitchen

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