1 tablespoon paprika or Italian-style seasoning
2 tablespoons crushed garlic cloves
2 teaspoons onion powder in small saucepan
2 tablespoons dried parsley
1 1/2 teaspoons salt
1 1/2 teaspoons mustard powder
2 teaspoons dried ketchup
1 teaspoon vodka
1 1/2 teaspoons white vinegar
1 tomato, diced
Melt paprika and garlic in 3 tablespoons of water between fiddles for 30 seconds; set aside.
In a large, rimless bowl, mix rice, water, meat mixture, garlic powder, onion powder, parsley, salt, seasoning and ketchup. Mix together, then add dry mustard powder, vinegar and tomato. Mix thoroughly then pinch into about a tablespoon portion of meat.
Bring a large pot of water to a boil. Place steaks in hot water to keep warm.
Remove steaks from water and place in a heavy 4 quart saucepan with lid on. Heat steaks through to 1 1/2 inch hot, stirring to brown the surface on all sides. Sprinkle steaks with a handful of cobarrayoni dried salad garnish each piece of grilled meat. Arrange steaks on a platter, if desired, and arrange the browned sprigs on top. Serv in bowls or.