Beef Steak W Rice Or Pasta Recipe

Prepare marinade

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, 2 tsp minced garlic, 1 tsp black pepper, 1 tsp kosher salt, 1 tsp smoked paprika and 1 tbs lime juice. Whisk or shake until combined.

Marinate steak

Place the steak in the marinade, coating both sides thoroughly. Marinate at room temperature for 20–30 minutes (or in the refrigerator up to 2 hours). Remove steak from fridge 20 minutes before cooking if chilled so it comes closer to room temperature.

Preheat grill or skillet

Preheat a grill or heavy skillet (cast iron preferred) over high heat until very hot. If using a skillet, add a thin film of oil and heat until shimmering.

Cook steak

Pat steak dry with paper towels, season lightly with an additional pinch of salt and pepper. For a 3/4" steak, grill or sear 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C), 4–5 minutes per side for medium. Adjust time for thickness. Do not overcrowd pan; press down once to get good contact if using a grill or pan.

Rest steak

Transfer steak to a cutting board and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute. While resting, finish the vegetables and rice/pasta.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 3 minutes.

Add the sliced bell peppers to the skillet. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp chili flakes if using. Sauté, stirring frequently, until peppers are tender-crisp and slightly charred, about 5–7 minutes total.

Stir in 1 tbs butter and half of the chopped cilantro; toss for 30 seconds to melt butter and combine flavors. Remove from heat and keep warm.

Cook rice

Rinse 1 cup rice under cold water until runoff is mostly clear. In a small pot bring 2 cups water to a boil with 1 tsp salt. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes. Fluff with a fork and stir in 1 tsp olive oil if desired.

Alternate: cook pasta

If using pasta instead of rice, bring a large pot of salted water to a boil and cook 8–10 minutes for most dry pastas or according to package directions until al dente. Reserve 1/4 cup cooking water if you want to toss with vegetables, drain and set aside.

Slice the rested steak against the grain into 1/4" thick slices. Arrange slices over a bed of rice or beside pasta.

Spoon the sautéed peppers and onions over or alongside the steak. Sprinkle remaining chopped cilantro over everything and serve with lime wedges for squeezing.

Optional: drizzle any steak juices from the cutting board over the steak and vegetables for extra flavor.