Creamy Honey BBQ Steak Rice (Printable Version)
Juicy seared steak meets creamy cheddar-infused rice with honey BBQ glaze and fresh parsley for a rich, flavorful meal.
# Ingredients:
→ Meat and Marinade
01 -
450 grams flank steak, thinly sliced
02 -
15 ml soy sauce, low sodium preferred
03 -
15 ml Worcestershire sauce
04 -
2 grams garlic powder
05 -
2 grams smoked paprika
06 -
Salt and freshly cracked black pepper, to taste
07 -
15 ml olive oil
→ Honey BBQ Glaze
08 -
120 ml barbecue sauce
09 -
30 ml honey
10 -
10 grams Dijon mustard
11 -
15 ml apple cider vinegar
12 -
2 grams garlic powder
13 -
2 grams chili powder (optional)
→ Rice and Creamy Base
14 -
200 grams long grain white rice
15 -
480 ml beef broth, low sodium
16 -
15 grams unsalted butter
17 -
1 medium onion, finely chopped (about 150 grams)
18 -
2 cloves garlic, minced
19 -
120 ml heavy cream
20 -
100 grams sharp shredded cheddar cheese
→ Garnish
21 -
10 grams fresh flat-leaf parsley, chopped
# Steps:
01 -
In a bowl, combine soy sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Add the thinly sliced flank steak and toss to coat evenly. Refrigerate for 15 minutes up to 1 hour to tenderize and infuse flavor.
02 -
Whisk together barbecue sauce, honey, Dijon mustard, apple cider vinegar, garlic powder, and optional chili powder in a small bowl. Set aside to allow flavors to meld.
03 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Lay marinated steak slices in a single layer and sear 2 to 3 minutes per side until browned and cooked to preference. For medium rare, total about 5 to 6 minutes. Remove steak and keep warm tented with foil.
04 -
Reduce heat to medium. Add butter to the same skillet, then sauté chopped onion and minced garlic for 3 to 4 minutes until softened and fragrant. Scrape browned bits from steak searing for added flavor.
05 -
Add uncooked rice to the skillet, stirring to coat grains in the buttery onion mixture. Toast rice for 1 to 2 minutes until lightly golden. Pour in beef broth, stir, and bring to a boil. Cover and reduce heat to low, simmering 15 to 18 minutes until rice is tender and liquid absorbed.
06 -
Stir heavy cream and shredded cheddar cheese into the cooked rice until cheese melts and sauce becomes velvety. Adjust seasoning with salt and pepper as needed.
07 -
Return steak slices and accumulated juices to the skillet with creamy rice. Drizzle honey BBQ glaze over, toss gently, and simmer for 2 to 3 minutes to blend flavors and thicken sauce slightly.
08 -
Remove skillet from heat. Sprinkle chopped fresh parsley on top. Serve immediately while warm and creamy.
# Notes:
01 -
Marinate steak ahead for enhanced tenderness and flavor infusion. Toasting rice before adding broth deepens flavor. Reheat leftovers gently with broth or cream to restore texture.