Go Back

Garlic Butter Steak Plate with Rice & Fresh Crunch Salad

A delightful dish that combines delicious flavors with satisfying textures, featuring seared steak, fluffy rice, and a refreshing salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Steak
  • 1 piece steak (ribeye or sirloin) Opt for well-marbled ribeye for richer flavor or leaner sirloin.
  • 2 tbsp butter Use for garlic butter.
  • 3 cloves garlic, minced Fresh garlic provides a robust aroma.
  • 1 small onion, sliced
  • to taste Salt & black pepper Generously season the steak.
  • 1 tbsp olive oil For searing the steak.
Rice & Eggs
  • 2 cups cooked white rice Fluff up for best results.
  • 2 pieces eggs, boiled Cook according to your preferred yolk texture.
Salad
  • 2 cups mixed greens (lettuce) Fresh greens for crunch.
  • 1 cup cherry tomatoes Halved for serving.
  • 1/2 cup shredded carrots

Method
 

Preparation
  1. Season the Steak: Generously sprinkle salt and black pepper onto both sides of the steak.
  2. Sear the Steak: Heat olive oil in a hot pan and sear the steak for 3-5 minutes per side until a crust forms.
Cooking
  1. Make the Garlic Butter: In the same pan, melt butter, add minced garlic and onions, and cook until onions are translucent.
  2. Cook the Rice: If not already cooked, prepare rice according to package directions.
  3. Boil the Eggs: Place eggs in cold water, bring to a boil, then cover and let sit for 9-12 minutes.
Assembly
  1. Prepare the Salad: Toss together mixed greens, cherry tomatoes, and shredded carrots in a large bowl.
  2. Assemble the Plate: Slice steak and plate with spooned garlic butter, rice, halved eggs, and salad.

Notes

This dish lasts up to 3 days in the fridge. For longer preservation, freeze components separately for up to 2 months. Serve alongside a chilled glass of white wine or sparkling water with lemon.