Rice, Beans and Steak with Garlic Butter

Ingredients

• 1 cup (200 g) long-grain white rice, uncooked
• 2 cups (480 ml) hot water
• 2 cups (about 400 g) cooked pinto beans, drained
• 300 g (10.6 oz) steak (sirloin or strip), divided into 2 pieces
• 1 medium onion: 1/2 chopped for the rice and 1/2 diced for the vinaigrette
• 2 cloves garlic, minced (reserve 1 clove for the garlic butter)
• 2 tablespoons (30 g) butter
• 1 tablespoon neutral oil (vegetable or canola)
• 2 tablespoons chopped green onions (scallions)
• 1 medium tomato, diced for the vinaigrette
• 1 tablespoon vinegar (white or apple cider)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Rinse the rice under cold running water until the water runs clear. Heat 1 tablespoon oil in a medium pot, sauté 1/2 of the chopped onion and 1 minced garlic clove until translucent.
2. Add the rice and stir for 1 minute to coat the grains in oil. Pour in the 2 cups hot water and salt to taste. Cover and cook over low heat about 15 minutes until the water is absorbed; turn off the heat and let rest, covered, for 5 minutes.
3. While the rice cooks, heat a small saucepan with 1 tablespoon butter, add the cooked beans and the chopped green onions; adjust salt and simmer gently 5–7 minutes to meld the flavors. Keep warm.
4. Make the vinaigrette by mixing the diced tomato, the remaining half onion (diced), 1 tablespoon vinegar, salt, pepper and 1 tablespoon chopped green onion. Set aside to finish.
5. Season the steaks with salt and pepper. In a large skillet, heat 1 tablespoon butter over high heat; sear the steaks 2–3 minutes per side for medium (adjust time for thickness). In the last 30 seconds, add 1 crushed garlic clove to the butter to perfume the steak.
6. Remove the steaks and let rest 3 minutes before slicing against the grain. Plate with fluffy rice, a portion of warm beans and the sliced steak; drizzle about a tablespoon of the vinaigrette over the top or serve it on the side.

Tips

• Let the steak rest a few minutes after grilling so it stays juicier when sliced.
• Use hot water to cook the rice; it speeds cooking and helps prevent sticking.
• If the beans are very thick, add a little of the bean-cooking liquid to adjust the texture.

Variations

• Make an onion-topped steak: cook sliced onion in the pan with the steak and serve over the rice.
• Swap the steak for grilled chicken breast for a lighter version.

FAQ