Instructions
Step 1: Cook your white rice according to package directions, keeping it fluffy and warm for serving.
Step 2: Pat your steak dry with paper towels and season generously with salt and black pepper on both sides.
Step 3: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot, then add the steak and sear for 3-4 minutes per side for medium-rare, adjusting time based on thickness.
Step 4: Remove the steak from heat, let it rest for 5 minutes, then slice into thin, tender pieces.
Step 5: In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, and optional lemon juice or vinegar to create a simple dressing.
Step 6: In a large bowl, combine the shredded carrots, chopped lettuce, and sliced tomato, then toss with the garlic dressing.
Step 7: Arrange the warm rice on a plate, place the sliced steak alongside it, and top with the fresh crunchy salad.
Storage and Reheating Tips
Store steak, rice, and salad in separate airtight containers in the refrigerator for up to 3 days. This keeps the salad crisp and prevents flavors from mixing.
To reheat, warm the steak and rice gently in a skillet over medium heat or microwave for 1-2 minutes. Serve the salad fresh or at room temperature alongside.
For best results, assemble the plate fresh rather than storing it fully composed. This maintains the textural contrast and keeps everything tasting vibrant.
Continue on the next page