Description
Garlic Herb Steak & Rice is a hearty one-pan meal featuring tender steak bites, fluffy rice, aromatic garlic, and savory herbs cooked together for a flavorful and satisfying dinner perfect for busy weeknights.
Ingredients
- 1 1/2 lbs sirloin steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 small onion, finely diced
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley for garnish
- 2 green onions, sliced for garnish
Instructions
- Season steak bites with half of the salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add steak and sear for 2-3 minutes per side until browned. Remove and set aside.
- Reduce heat to medium and add butter to the skillet.
- Add onion and cook for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add rice and cook for 1 minute, stirring frequently.
- Pour in beef broth, Worcestershire sauce, thyme, rosemary, parsley, remaining salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Return steak to the skillet and gently stir into the rice.
- Cook for 2-3 minutes until heated through.
- Stir in Parmesan cheese if using.
- Garnish with fresh parsley and green onions before serving.
Notes
- Sirloin, ribeye, or New York strip steak all work well.
- Do not overcook the steak before adding it back to the rice.
- Fresh herbs can be substituted for dried herbs for a brighter flavor.
- Mushrooms or peas make excellent additions.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American