Garlic Herb Brown Rice & Sirloin Steak Bowl
Seared sirloin slices with a thyme pan sauce over garlic herb brown rice with roasted asparagus.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 bowls
This bowl uses a classic steakhouse approach: sear the steak hard, rest it, and make a quick pan sauce with broth and thyme from the browned bits. The rice cooks with garlic and thyme so the flavors connect.
Why this recipe works
The browned bits left after searing contain a lot of flavor, and a splash of broth turns them into a quick sauce. Cooking the rice in broth makes it savory on its own.
Ingredient notes
Dried thyme is used for convenience; fresh thyme works too (use 1 tablespoon leaves).
Common mistakes
- Using a non-stick pan, which doesn't build browned bits for the sauce.
- Overcooking the asparagus.
What to serve with it
Sautéed mushrooms or a green salad.
Meal prep
Keep the steak whole until serving if possible.
More bowls like this
Cooking tips
Let the steak rest at least 5 minutes before slicing. Pour any resting juices into the pan sauce.
Swaps and variations
Use ribeye or New York strip. Use quinoa for a faster base.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently.
Recipe
Garlic Herb Brown Rice & Sirloin Steak Bowl
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 bowls
Ingredients
You’ll need: cast-iron skillet; medium saucepan with lid; rimmed sheet pan; instant-read thermometer
Method
-
Combine the rice, 2 1/4 cups broth, garlic and 1/2 teaspoon thyme in a saucepan. Bring to a boil, cover and simmer on low 40 to 45 minutes, then rest 10 minutes.
-
Heat the oven to 425°F (220°C). Toss the asparagus with 1 tablespoon olive oil and a pinch of salt and roast 10 to 12 minutes.
-
Season the steak with the salt and pepper. Heat the remaining oil in a cast-iron skillet over high heat and sear 4 to 5 minutes per side, to 130°F to 135°F (54°C to 57°C) for medium-rare. Rest on a board.
-
Lower the heat to medium, add the remaining 1/4 cup broth, remaining thyme and Dijon to the skillet and scrape up the browned bits; simmer 1 minute.
-
Slice the steak across the grain. Divide the rice and asparagus among 4 bowls, add steak and spoon over the pan sauce.
Questions
What doneness is recommended?
USDA recommends 145°F (63°C) with a 3-minute rest; medium-rare is a common preference.
Can I use chicken broth?
Yes, though beef broth gives a deeper sauce.
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