The local Outback restaurant nearby serves some delectable side dishes with their steaks. That's how we discovered this wonderful delicacy that has eluded us until now. We now make these at home: take tiny heads of bok choy and cut them in half. Lay the flat side of the halves on the same grill as the steak and cook 2-3 min -- just until heated through, to give the greens a wonderful flavor while leaving it crisp and fresh. I never knew the flavors and textures of meat and veggies could combine this favorably!
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