Instructions
Step 1: Heat olive oil in a skillet over medium-high heat until shimmering and hot.
Step 2: Pat your steak dry with paper towels, then generously season both sides with salt and black pepper.
Step 3: Sear the steak for 3-4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest.
Step 4: In the same skillet, add butter and minced garlic, stirring for about 1 minute until fragrant.
Step 5: Add sliced onions and cook for 5-7 minutes, stirring occasionally, until caramelized and golden brown.
Step 6: Arrange cooked white rice on your plate, creating a neat mound in the center.
Step 7: Place the rested steak beside the rice and top with the garlic butter caramelized onions.
Step 8: Add the boiled eggs halved to one side of the plate.
Step 9: Toss mixed greens, cherry tomatoes, and shredded carrots together on a separate section or plate.
Step 10: Serve immediately while the steak is still warm and enjoy your restaurant-quality meal.
Storage and Reheating Tips
Store leftover steak, rice, and vegetables in separate airtight containers in the refrigerator for up to 3 days. This prevents the rice from absorbing moisture from the meat.
To reheat the steak, gently warm it in a skillet over low heat with a splash of water or broth to keep it tender and juicy. Avoid the microwave, which can dry it out quickly.
Rice reheats beautifully in the microwave with a splash of water, covered for 1-2 minutes, or in a skillet with a touch of butter. The fresh salad is best enjoyed immediately, but you can prep and store components separately.
For meal prep, cook your steak and rice ahead of time, then assemble the plate fresh when ready to serve for the best texture and flavor.
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