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30 Minute Herby Lemon Garlic Steak and Rice Recipe
Ash Tyrrell

30 Minute Herby Lemon Garlic Steak and Rice Recipe

I have to say, this dish has become a lifesaver for my weeknight meals. The first time I made the 30 Minute Herby Lemon Garlic Steak and Rice, I couldn’t believe how quick and satisfying it was.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound flank steak: Perfect for quick cooking and rich beefy flavor.
  • 3 tablespoons olive oil: For the marinade and grilling adding depth and moisture.
  • 2 tablespoons lemon juice: Brings a bright tangy freshness to the dish.
  • 1 tablespoon balsamic vinegar: Adds a subtle sweetness and complexity to the marinade.
  • 3 garlic cloves minced: The star of the show for bold, savory flavor.
  • 1 small shallot thinly sliced: Offers a milder, slightly sweet onion-like taste.
  • 1 teaspoon honey: Balances the acidity of the lemon and balsamic.
  • 1 teaspoon dried oregano: Infuses that classic Mediterranean vibe.
  • 1/4 teaspoon chili flakes: For a hint of heat that doesn’t overpower.
  • Salt and pepper to taste: Essential seasoning for highlighting all the flavors.
  • 2 cups cooked basmati rice from 1 cup uncooked rice: Fluffy and fragrant, the ideal base.
  • 1 tablespoon olive oil: Keeps the rice light flavorful, and non-sticky.
  • 2 tablespoons fresh basil chopped: Delivers a sweet, peppery freshness.
  • 1 tablespoon fresh cilantro chopped: Adds an earthy, citrusy touch.
  • 1 tablespoon fresh dill chopped: Complements the lemony notes beautifully.
  • 1 teaspoon lemon zest: Elevates the fragrance and enhances the citrusy pop.
  • 1 ripe avocado sliced: Creamy richness to balance the tang from the steak and rice.

Method
 

  1. First, combine olive oil, lemon juice, balsamic vinegar, minced garlic, sliced shallot, honey, dried oregano, chili flakes, salt, and pepper in a mixing bowl. Whisk it together until well combined.
  2. Place the flank steak into the marinade, ensuring it’s fully coated. If you have time, letting it sit for 20 minutes adds extra flavor, but even a quick soak works wonders.
  3. Heat your grill or grill pan over medium-high heat. Coat the surface lightly with olive oil to prevent the steak from sticking. Lay the marinated steak on the hot grill and cook for 5–8 minutes per side, depending on the level of doneness you prefer.
  4. Once cooked, remove it from the heat and allow it to rest on a cutting board for about 5 minutes. Resting the steak keeps it juicy and tender when sliced.
  5. While the steak rests, pour any leftover marinade into a small skillet. Bring it to a gentle simmer over medium heat, cooking for about 5 minutes. This allows the sauce to thicken slightly and develop richer flavors.
  6. Meanwhile, toss your cooked rice with olive oil, chopped fresh herbs, lemon zest, and a pinch of salt in a bowl. The combination of the fragrant rice and citrusy, herby goodness creates a perfect pairing for the steak.
  7. Thinly slice the rested steak against the grain for the most tender bites.
  8. On each plate, layer the herby rice as the base, arrange the steak slices on top, and drizzle the simmered marinade sauce over everything. Garnish with avocado slices and a few sprigs of fresh herbs for a polished finish.

Notes

  • Don’t Overcook the Steak: Cooking flank steak medium-rare ensures its tenderness.
  • Use Fresh Herbs: Their vibrant flavors make a huge difference in the final dish.
  • Rest the Meat: Always rest the steak before slicing to lock in its juices.
  • Cook the Rice Earlier: Save time by cooking the rice while preparing the marinade.
  • Double the Sauce: It’s so good that a little extra for drizzling or dipping never hurts!