Update output_topic_details.txt

output_topic_details.txt

@@ -522,4 +522,20 @@ Instructions
 10. Transfer the chicken to a cutting board to rest for 5 minutes before slicing.
 11. Gradually stir 1/2 cup (2 ounces) grated parmesan and the reserved 1/2 cup pasta water into the cream sauce and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
 12. Using tongs, transfer the pasta to the skillet. Cook, tossing occasionally, until the pasta is evenly coated in sauce, 1 to 2 minutes.
-13. Divide the pasta evenly among 4 bowls. Slice the chicken breasts and arrange on top of the pasta. Garnish with parsley and serve immediately.
+13. Divide the pasta evenly among 4 bowls. Slice the chicken breasts and arrange on top of the pasta. Garnish with parsley and serve immediately.
+
+Topic: Beef
+
+Topic: Herb – Garlic Steak
+Description:
+Author Kymberlie Stallings
+INGREDIENTS
+2 steaks, 1 inch thick (any steaks, even sirloin tip steaks)
+3 tblsp Garlic‐Herb Rub (1 tbsp. thyme, 1 tbsp. rosemary, 2 tbsp. oregano, 1 tsp. fennel, 2 tsp. garlic powder, 1.5 tbsp. coarse salt, 2 tsp freshly ground pepper)
+2 tblsp olive oil
+2 tblsp butter
+1/3 c. bourbon
+Instructions
+1. Generously coat each steak with the rub. Set aside at room temperature, about 30 minutes to an hour.
+2. Heat the skillet over a medium‐high flame. Add oil and butter. Once melted and splattering slightly, add meat. Cook about 5‐6 minutes on each side. Remove steaks and tent with foil.
+3. Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits. Set the steaks on warmed plates, top with the bourbon sauce, and serve. Buen provecho!