Ingredients
Scale
- 1 lb flank steak
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 cup shredded sharp cheddar cheese
- 2 green onions, sliced
Instructions
- Combine 2 tablespoons of butter, minced garlic, smoked paprika, salt, and black pepper to create the garlic butter mixture.
- Preheat a skillet over medium-high heat. Season the flank steak with salt and pepper on both sides. Sear for about 4-5 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes before slicing.
- Melt the remaining butter in the same skillet and toast the rice for about 2 minutes.
- Add beef broth, bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes until rice is tender.
- Stir in shredded cheddar cheese until melted and creamy.
- Slice the steak against the grain and serve over cheddar rice drizzled with smoky garlic butter and garnished with green onions.
Notes
Let the steak rest before slicing to keep it juicy. Feel free to add vegetables to the rice for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg