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°
Medium-160°
Well- 170°
Very Well Done- 180°

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