This vibrant herby lemon garlic steak with rice is a quick, weeknight-friendly meal bursting with flavor.
High in protein and paired with fiber-rich basmati rice, fresh herbs, and healthy fats from avocado and olive oil, it’s both satisfying and nourishing.
Ready in just 30 minutes, it’s perfect for easy dinners or make-ahead meal prep.
Lemon Garlic Steak And Rice
Equipment
- 1 large bowl (for marinating steak)
- 1 grill, grill pan, or skillet
- 1 small pot (for simmering leftover marinade)
- 1 cutting board
- 1 knife
- 1 Mixing Spoon
- Measuring Cups and Spoons
Ingredients
For the Steak:
- 2 pounds flank steak
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 shallot thinly sliced
- 6 cloves garlic chopped
- 1 teaspoon honey
- 1 tablespoon dried oregano
- Salt to taste
- Pepper to taste
- Chili flakes to taste
For the Rice:
- 3 cups cooked basmati rice
- 2 tablespoons extra virgin olive oil
- ½ cup fresh basil chopped
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh dill chopped
- 2 teaspoons lemon zest
- 1 clove garlic chopped
- 1 avocado sliced
Instructions
- Prepare the Steak Marinade: In a large mixing bowl, combine the olive oil, fresh lemon juice, balsamic vinegar, chopped garlic, honey, dried oregano, chili flakes, salt, and pepper. Whisk the ingredients thoroughly until they form a cohesive, aromatic marinade. Lay the flank steak in the bowl, turning it to coat every side evenly. For maximum flavor, allow the steak to marinate for at least 20 minutes at room temperature. If you’re pressed for time, even a quick 10-minute soak will impart delicious taste.
- Preheat the Cooking Surface: Set your grill, grill pan, or heavy skillet over medium-high heat and allow it to become fully hot. A properly heated surface ensures a beautiful char and prevents the steak from sticking. For grill pans or skillets, lightly brush with olive oil to further prevent sticking. You should hear a gentle sizzle when the steak hits the pan—this is a sign that the meat is searing perfectly.
- Cook the Steak to Perfection: Carefully place the marinated flank steak onto the hot surface. Allow it to cook undisturbed for about 5–8 minutes per side for medium-rare, adjusting the time slightly for your preferred doneness. Avoid pressing the steak down, as this will release the juices and make it less tender. Use tongs to flip the steak only once, ensuring a golden-brown, flavorful crust forms on both sides.
- Rest the Steak for Juiciness: Once cooked to your desired doneness, transfer the steak to a cutting board and tent loosely with aluminum foil. Let it rest for 5–10 minutes. Resting allows the meat’s juices to redistribute evenly, making each bite tender, moist, and packed with flavor. This step is crucial for achieving the perfect texture.
- Simmer the Reserved Marinade: While the steak rests, pour any leftover marinade into a small saucepan. Place it over medium heat and bring it to a gentle simmer for 5–10 minutes. This step cooks out any raw flavors and concentrates the sauce, transforming it into a rich, flavorful topping for the steak. Keep stirring occasionally to prevent sticking and burning.
- Prepare the Herby Rice: In a medium mixing bowl, combine the cooked basmati rice with olive oil, chopped basil, cilantro, dill, lemon zest, and garlic. Gently toss until the herbs and seasonings are evenly distributed throughout the rice. Taste and adjust seasoning with salt and pepper as needed. This herby rice is aromatic, refreshing, and perfectly complements the zesty steak.
- Slice the Steak for Serving: Using a sharp knife, slice the rested flank steak against the grain into thin strips. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew. Arrange the slices neatly for an appealing presentation.
- Assemble the Dish: Place a generous portion of the herby rice onto serving plates or bowls. Lay slices of the cooked steak over the top. Drizzle the simmered reserved marinade over the steak, adding both flavor and moisture. Finally, garnish with fresh avocado slices for a creamy, healthy finish.
- Serve and Enjoy: Serve immediately while warm. The combination of tender steak, fragrant herb rice, and creamy avocado creates a perfectly balanced, nutrient-rich meal. This dish is not only satisfying but also visually appealing, making it ideal for family dinners or entertaining guests.
Notes
- Marinate the steak for at least 20 minutes for maximum flavor and tenderness.
- Use freshly squeezed lemon juice for a bright, zesty flavor.
- Don’t skip the fresh herbs—they bring aromatic freshness and balance the richness of the steak.
- Avoid overcrowding the pan or grill to ensure a proper sear on the steak.
- Rest the cooked steak for 5–10 minutes to lock in juices.
- Simmer leftover marinade to create a concentrated, flavorful sauce for serving.
- Slice the steak against the grain for extra tenderness.
- This recipe is high in protein, fiber-rich from the rice, and contains healthy fats from olive oil and avocado.
- Ideal for weeknight dinners, meal prep, or a quick, satisfying lunch.
- Can be paired with fresh salads, roasted vegetables, or grain bowls for variety.
Chef’s Secrets for Perfect Results
The key to a tender and flavorful steak lies in the marinade and cooking technique.
Always slice the steak against the grain to maximize tenderness.
Don’t rush the resting period; letting the steak sit for 5–10 minutes after cooking ensures juices stay locked in.
For extra depth of flavor, simmer the leftover marinade—it creates a concentrated, zesty sauce perfect for drizzling over both the steak and rice.
Using a mix of fresh herbs like basil, cilantro, and dill adds brightness and complexity that store-bought herbs simply can’t replicate.
Serving Suggestions and Flavor Pairings
Serve this steak and herby rice as a complete meal with avocado slices on top for creaminess and texture contrast.
For a vibrant dinner, pair with a crisp green salad or roasted vegetables like asparagus or bell peppers.
A light white wine such as Sauvignon Blanc or a citrusy sparkling water complements the zesty flavors beautifully.
Leftovers can be repurposed into grain bowls, wraps, or even hearty lunch salads, making this recipe ideal for meal prep.
Garnishing with a sprinkle of chili flakes or extra lemon zest adds a final burst of flavor before serving.
Storage Tips for Freshness
Store cooked steak and herby rice separately in airtight containers in the refrigerator for up to 3–4 days.
Keeping the steak and rice separate prevents the rice from absorbing too much moisture and becoming mushy.
The avocado should be added fresh at serving time for optimal taste and texture.
For longer storage, you can freeze cooked steak slices in a vacuum-sealed bag for up to 2 months, then thaw in the refrigerator before reheating gently in a skillet or oven.
Reheat rice with a splash of water to restore its fluffy texture.
Frequently Asked Questions
1. Can I use a different cut of steak?
Yes! Flank steak works best for quick cooking and tenderness, but skirt steak, sirloin, or flat iron are excellent alternatives. Adjust cooking times slightly based on thickness to avoid overcooking.
2. How can I make this recipe lower in carbs?
Swap the basmati rice for cauliflower rice or a quinoa blend. Both options maintain fiber content while reducing carbohydrates and still pair beautifully with the herby steak flavors.
3. Can I prepare this ahead of time?
Absolutely! Marinate the steak a few hours in advance or even overnight for extra flavor. You can also pre-chop the herbs for the rice and store them in the fridge.
Cooked steak and rice can be stored separately and quickly reheated when ready to serve.
4. What’s the best way to slice the steak?
Always cut the steak against the grain—this shortens the muscle fibers and results in a tender, easy-to-chew bite. Thin slices also allow the herby sauce to coat each piece more evenly.
5. Can I adjust the herb and spice levels?
Yes! The recipe is very flexible. Add more or less chili flakes depending on your heat preference. Fresh herbs can be swapped or added based on taste, and lemon juice can be increased for a brighter, more zesty flavor.
