Grilled Steak with Herbed Rice & Vegetables
Ingredients:
For the Steak:
1 lb steak (sirloin, ribeye, or flank)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon fresh thyme or rosemary (optional)
For the Herbed Rice:
1 cup jasmine or basmati rice
2 cups chicken or vegetable broth
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh parsley, chopped
For the Vegetables:
½ cup diced onions
½ cup bell peppers, sliced
½ cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Prepare the Rice:
Rinse rice under cold water until clear.
In a pot, bring broth to a boil, then add rice, butter, salt, and pepper.
Reduce heat to low, cover, and cook for 15 minutes.
Remove from heat, fluff with a fork, and stir in fresh parsley.
Cook the Vegetables:
Heat olive oil in a pan over medium heat.
Sauté onions and bell peppers for 3-4 minutes until soft.
Add cherry tomatoes and cook for another 2 minutes.
Season with salt and pepper.
Grill the Steak:
Season steak with salt, pepper, garlic powder, and smoked paprika.
Heat olive oil in a grill pan over high heat.
Sear steak for 3-4 minutes per side until a brown crust forms.
Add butter and thyme, basting the steak with melted butter.
Remove from heat and let rest for 5 minutes before slicing.
Assemble the Dish:
Plate the herbed rice, then place sliced grilled steak on top.
Arrange sautéed vegetables beside the rice.
Serve & Enjoy:
Garnish with more fresh herbs if desired and serve hot!