Sorghum KC Strip

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Always Gluten Free
KC Strip Steak over Pearled Sorghum Pilaf


Yields 2 Dishes

  • 2 cups Nu Life Market’s Pearled Sorghum Grain
  • 2 – 8 oz KC Strip Steaks
  • 2½ cups Water, divided
  • 2½ cups unsalted Beef Stock, divided
  • 2 tbsps butter flavored Palm Shortening
  • ½ cup chopped Onions
  • 1 tsp minced Garlic
  • 1½ tsps Salt
  • 1 tsp Basil


  • ¼ cup Worcestershire
  • ¼ cup Olive Oil
  • ¼ cup Balsamic Vinegar
  • 1 tsp Salt
  • 1 tsp Garlic
  • 1 tsp Pepper


To marinade the steaks, place all of the marinade ingredients and two steaks in a gallon baggie. Marinate overnight or for several hours in the refrigerator.

Combine in a pressure cooker, Nu Life Market’s Pearled Sorghum Grain, 2 cups of water, and 2 cups of beef stock. Cook on low pressure for 30 minutes. Remove pearled grain from pressure cooker, rinse, and drain. Over medium heat, in a large skillet, melt the palm shortening. Once melted, sauté the onions and garlic for approximately 4 minutes or until the onions are translucent. Add in the cooked Pearled Sorghum Grain, ½ cup water, ½ cup beef stock, salt, and basil. Cover and simmer for 20 minutes.

In a grill pan, over medium-high heat, cook the KC Strips until the internal temperature reaches desired temperature. Cook four minutes on each side to achieve an internal temperature of 160° or medium.

The USDA recommends:
Rare- 140°
Medium Rare- 145°
Well- 170°
Very Well Done- 180°

Serve the KC Strip over a bed of Beef Pearled Sorghum Pilaf.


Make This Gluten Free Recipe at Home!

Gluten free never tasted so good. Make this KC Strip Steak over Pearled Sorghum Pilaf recipe using quality, delicious products from Nu Life Market.

Nu Life Market’s gluten free White Pearled Sorghum Grain is an excellent alternative to couscous, quinoa, and pasta.  Pearled sorghum can be infused with numerous flavors, transforming any ordinary meal.  With an ‘al dente’ texture this grain is sure to shake up your salads, stir-fry, or any savory meat dish.

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Always Gluten Free