Description
This Herby Lemon Garlic Steak and Rice recipe features tender sirloin steak marinated in a zesty blend of lemon, garlic, and aromatic herbs, paired with flavorful herbed rice cooked in beef broth. Perfect for a savory and satisfying weeknight dinner, this dish is gluten-free and combines fresh ingredients for a delicious American main course.
Ingredients
Scale
Steak Marinade
- 1 1/2 pounds sirloin steak
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice
- 1 cup long grain white rice
- 2 cups beef broth
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
For Cooking
- 1 tablespoon olive oil
Instructions
- Marinate the Steak: In a small bowl, combine 1 tablespoon olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, chopped fresh rosemary, salt, and black pepper. Rub this mixture evenly over the sirloin steak, coating it thoroughly. Allow the steak to marinate at room temperature for at least 20 minutes to absorb the flavors.
- Prepare the Rice: Rinse the long grain white rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring 2 cups of beef broth to a boil. Stir in the rinsed rice, reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes until the rice is tender and the liquid has been absorbed. Remove the rice from heat and let it stand covered for 5 minutes.
- Finish the Rice: Fluff the cooked rice with a fork, then stir in 1 tablespoon of butter and 2 tablespoons chopped fresh parsley to add richness and freshness to the herbed rice.
- Cook the Steak: Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Once hot, add the marinated steak and cook for 4 to 5 minutes on each side for medium doneness, aiming for an internal temperature between 135°F and 140°F. Adjust time to your desired doneness.
- Rest and Slice Steak: Remove the steak from the skillet and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice the steak against the grain for maximum tenderness.
- Serve: Serve the sliced steak over the buttery, herbed rice. Spoon any pan juices over the top to enhance flavor and moisture.
Notes
- For extra flavor, add a splash of white wine to the pan after cooking the steak and reduce briefly to create a quick pan sauce.
- Brown rice can be substituted for white rice; however, adjust the cooking time accordingly as it requires longer cooking.
- Add steamed vegetables such as broccoli or green beans to create a complete, balanced meal.
