Steak with Caramelized Onions, Rice, Eggs and Garden Salad

Instructions

Step 1. Rinse the rice under cold water until the water runs clear.

Step 2. In a saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and cook for 18–20 minutes. Remove from the heat and let stand for 5 minutes before fluffing with a fork.

Step 3. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce to a gentle simmer for 7–8 minutes for soft-centered eggs.

Step 4. Transfer the eggs to an ice bath, peel, and cut into halves.

Step 5. Season the steak strips with garlic powder, paprika, salt, black pepper, and Worcestershire sauce.

Step 6. Heat olive oil in a large skillet over medium-high heat.

Step 7. Cook the steak for 3–4 minutes per side until browned and cooked to your preferred doneness. Remove and keep warm.

Step 8. In the same skillet, add butter and olive oil for the onions.

Step 9. Add the sliced onions and salt. Cook for 15–20 minutes, stirring occasionally, until golden brown and caramelized.

Step 10. Return the steak to the skillet and toss gently with the onions for 1 minute.

Step 11. In a large bowl, combine the lettuce, cherry tomatoes, cucumber, and shredded carrots.

Step 12. Whisk together olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.

Step 13. Arrange a mound of rice on each serving plate.

Step 14. Add the steak topped with caramelized onions alongside the rice.

Step 15. Place the halved eggs and fresh garden salad on the plate.

Step 16. Serve immediately while the steak is warm.

Storage and Reheating Tips

Store the steak, rice, eggs, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the steak and rice in a skillet or microwave until warmed through.

Keep the eggs and salad chilled and serve cold or at room temperature.

Store the salad dressing separately and add just before serving.

For meal prep, portion the rice and steak together while keeping the salad and eggs in separate compartments for the best texture.