Introduction

This steak with savory tomato rice is a delightful, flavor-packed meal that’s perfect for any night of the week. Tender strips of sirloin steak sit atop fragrant tomato-infused basmati rice, topped with creamy white cheese sauce and fresh cilantro. Paired with warm flour tortillas, it’s a satisfying dish everyone will enjoy.

A close-up image of a skillet filled with a colorful dish made of orange-colored rice, topped with several pieces of dark brown grilled meat, and red bell pepper slices scattered throughout. The dish is garnished with small green herb leaves and drizzled with a light creamy white sauce on some meat pieces. The skillet has a silver rim, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sirloin steak, sliced into thin strips
2 tablespoons butter
2 tablespoons olive oil
2 cups basmati rice
14 ounces crushed or diced tomatoes
2 ½ cups chicken broth
1 chicken bouillon cube
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon paprika
½ teaspoon ground cumin
Salt and black pepper to taste
Steak seasoning to taste
White cheese sauce for topping
Fresh cilantro for garnish
Flour tortillas for serving

Instructions

Step 1: Rinse the basmati rice under cold running water until the water runs clear to ensure light, fluffy grains.
Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, cooking until soft and fragrant while stirring frequently.
Step 3: Add the rinsed rice to the skillet and stir constantly for about two minutes, allowing the rice to absorb the oil and release a subtle, nutty aroma.
Step 4: Pour in the crushed tomatoes and chicken broth. Add the chicken bouillon cube, paprika, cumin, salt, and pepper. Stir well to combine all ingredients.
Step 5: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for about twenty minutes, until the liquid has been absorbed and the rice is tender. Remove from heat and let it rest, covered, for five minutes.
Step 6: While the rice cooks, season the steak strips generously with your choice of steak seasoning on both sides.
Step 7: In a separate skillet, heat butter and a little olive oil over medium-high heat. Add the seasoned steak strips and cook for about four to five minutes per side until nicely browned and cooked to your preference.
Step 8: Fluff the cooked rice gently with a fork and transfer to serving plates. Arrange the seared steak strips over the rice.
Step 9: Drizzle warm white cheese sauce over the steak and rice, then garnish with freshly chopped cilantro.
Step 10: Serve immediately with warm flour tortillas on the side for a complete meal.

Tips & Variations

For extra flavor, marinate the steak strips in a mixture of olive oil, garlic, and spices for 30 minutes before cooking.
Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly (replace steak with sautéed mushrooms or tofu).
Add a sprinkle of chili flakes for a spicy kick.
Try topping with shredded cheese or a dollop of sour cream as an alternative to white cheese sauce.

Storage

Store leftover steak and tomato rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to loosen the rice if needed. For best texture, reheat the steak separately and add it back to the rice just before serving.

How to Serve

A close-up photo of a pan filled with cooked yellow-orange rice mixed with pieces of grilled dark brown steak. The rice is dotted with red bell pepper chunks and scattered with green chopped herbs. Some parts of the steak have small streaks of white sauce on them. The pan is on a white marbled surface, showing a warm and hearty meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use ribeye, flank, or strip steak instead of sirloin. Just adjust the cooking time to match the thickness and desired doneness.

Is basmati rice necessary for this recipe?

Basmati rice is preferred for its fluffy texture and aroma, but you can substitute jasmine rice or any long-grain rice if needed. Just follow the package cooking instructions accordingly.