Garlic Steak and Rice

Ingredients

 

For the Steak Marinade:

- 1/4 cup soy sauce

- 1 tablespoon olive oil

- 1 teaspoon rice vinegar

- 1 teaspoon black pepper

- 1 teaspoon salt

- 4 cloves garlic, finely chopped

For Cooking:

- 1–2 steaks (your cut of choice)

- Additional salt and pepper for seasoning

For the Bone Broth Rice:

- 1 cup uncooked rice (white or jasmine recommended)

- 2 cups bone broth (chicken or beef)

 

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Instructions

 

1. Marinate the Steak

- In a small bowl, whisk together the soy sauce, olive oil, rice vinegar, pepper, salt, and chopped garlic.

- Place the steak(s) in a large resealable bag or shallow dish and pour the marinade over the top.

- Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

 

2. Cook the Rice

- While the steak marinates, rinse the rice under cold water.

- In a pot, combine 1 cup rice and 2 cups bone broth.

- Bring to a boil, then cover and reduce heat to medium-low.

- Simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.

- Fluff with a fork and keep warm.

 

3. Cook the Steak

- Remove the steak from the marinade and pat dry with paper towels.

- Season both sides lightly with additional salt and pepper.

- Heat a skillet or grill pan over medium-high heat.

- Cook the steak for 3–4 minutes per side for medium-rare to medium, adjusting based on thickness and preference.

- Let rest for 5 minutes before slicing.

 

4. Serve

- Plate the sliced steak alongside the bone broth rice.

- Spoon any leftover juices from the cutting board over the top for an extra punch of flavor.