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Steak and Tomato-Infused Basmati Rice Bowl

A delightful blend of tender steak and flavorful tomatoes resting on a base of aromatic basmati rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak and Rice
  • 1 lb Steak (sirloin, ribeye, or flank)
  • 1 cup Basmati rice Rinsed under cold water
  • 2 large Tomatoes, diced
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive oil Divided
  • 1 to taste Salt and pepper
  • 1 lemon Juice of 1 lemon
  • 1 bunch Cilantro, fresh for garnish Optional

Method
 

Prepare the Rice
  1. Rinse the basmati rice under cold water until the water runs clear.
  2. In a medium pot, heat 1 tablespoon of olive oil over medium heat.
  3. Sauté the chopped onion and minced garlic until fragrant, about 3 minutes.
  4. Add the diced tomatoes, salt, and pepper. Cook until the tomatoes start to break down, about 5 minutes.
  5. Pour in the rinsed rice along with 2 cups of water and the lemon juice. Bring to a boil, then cover and reduce the heat to low.
  6. Cook for 15 minutes, or until the rice is tender. Fluff with a fork.
Cook the Steak
  1. Season the steak with salt and pepper on both sides.
  2. Heat the remaining olive oil in a skillet over medium-high heat.
  3. Add the steak to the hot pan and cook to your desired doneness, about 4-5 minutes per side for medium-rare.
  4. Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
Assemble the Dish
  1. Serve a generous scoop of the tomato-infused basmati rice in a bowl.
  2. Top it with slices of steak and garnish with fresh cilantro if desired.
  3. Enjoy your meal!

Notes

Let the steak rest to keep it juicy. Use broth instead of water for the rice for extra flavor. Garnish with fresh cilantro or feta cheese for enhanced taste.