One-Skillet Creamy Honey BBQ Steak Rice You'll Crave Every Night
A one-skillet dish featuring tender marinated steak, creamy rice, and a sweet and tangy honey BBQ sauce for a hearty meal.
Ingredients
- For the Steak and Marinade:1 pound 450g flank steak, sliced thinly
- 1 tablespoon olive oil for searing the steak
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- For the Honey BBQ Sauce:½ cup 120ml barbecue sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon chili powder optional
- For the Rice and Creamy Base:1 cup 180g uncooked white rice
- 1 ¾ cups 420ml beef broth
- ½ cup 120ml heavy cream
- ½ cup 50g shredded cheddar cheese
- 1 tablespoon butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a bowl, mix soy sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Add sliced steak, coat well, and marinate for 15 minutes.
- Heat olive oil in a skillet over medium-high heat. Sear the steak until browned, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Sauté onion and garlic until softened.
- Add rice, beef broth, heavy cream, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender.
- Meanwhile, mix barbecue sauce, honey, Dijon mustard, apple cider vinegar, garlic powder, and chili powder in a bowl.
- Stir the cooked steak and shredded cheese into the rice. Drizzle with honey BBQ sauce.
- Garnish with fresh parsley before serving.
Notes
- Use a non-stick or cast-iron skillet for best results.
- Adjust sweetness or spiciness by modifying honey or chili powder.
- For a lighter version, replace heavy cream with half-and-half.