Description
A quick and delicious one-skillet meal featuring creamy honey BBQ steak served over a savory rice base.
Ingredients
Scale
- 450g flank steak, sliced thinly
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 120ml barbecue sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 0.5 teaspoon chili powder (optional)
- 180g uncooked white rice, long-grain or jasmine
- 420ml low-sodium beef broth
- 120ml heavy cream
- 50g shredded cheddar cheese
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Add sliced flank steak and toss to coat thoroughly. Let marinate for at least 15 minutes or up to 1 hour in the refrigerator.
- In a small bowl, whisk together barbecue sauce, honey, Dijon mustard, apple cider vinegar, garlic powder, and chili powder if using. Set aside for later use.
- Heat olive oil in a large skillet over medium-high heat. Sear marinated steak in a single layer for 2–3 minutes per side, or until browned and cooked to preference. Remove steak and keep warm, loosely covered with foil.
- Lower heat to medium and add butter, chopped onion, and minced garlic to the same skillet. Sauté for 3–4 minutes until onions are soft and garlic is fragrant, scraping up any browned bits.
- Add uncooked rice to the skillet, stirring well to coat in the mixture. Toast for 1–2 minutes until lightly golden. Pour in beef broth, stir to combine, bring to a boil, then reduce heat to low, cover, and let simmer for 15–18 minutes until rice is tender and most liquid absorbed.
- When rice is cooked, stir in heavy cream and shredded cheddar cheese. Mix until cheese melts and sauce becomes creamy. Taste and adjust seasoning with salt and pepper if necessary.
- Return seared steak and any accumulated juices to the skillet. Pour prepared honey BBQ sauce over the steak and rice. Mix thoroughly and let simmer for 2–3 minutes so flavors meld and sauce thickens slightly.
- Remove from heat and garnish with chopped fresh parsley. Serve immediately while hot, enjoying the creamy, sweet, and savory flavors directly from the skillet.
Notes
- For a spicier kick, add more chili powder or a dash of hot sauce.
- Feel free to substitute flank steak with another cut of your choice.
- This dish can also be served with a side of vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg