Description
A flavorful feast of tender garlic-seared steak, fluffy turmeric rice, oven-roasted baby carrots, and crisp-tender broccoli — easy to prep, full of color, and packed with flavor!
Ingredients
- For the Steak:
- 1 steak (sirloin, ribeye, or flank)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, sliced
- Salt & freshly ground black pepper
- For the Golden Rice:
- 1 cup basmati rice
- 2 cups water or broth
- ½ tsp turmeric
- ½ tsp cumin (optional)
- Pinch of salt
- 1 tbsp olive oil or butter
- For the Roasted Veggies:
- 3–4 small carrots, peeled and halved
- 1 cup broccoli florets
- 1½ tbsp olive oil
- Salt, pepper & garlic powder to taste
Instructions
- Cook the Rice: Rinse rice thoroughly. Heat oil or butter in a pot, add turmeric and cumin (if using), toast rice briefly. Add water/broth and salt, bring to boil, cover, and simmer for 15 minutes. Fluff with a fork.
- Roast the Veggies: Preheat oven to 200°C (400°F). Toss carrots and broccoli with olive oil, salt, pepper, and garlic powder. Roast for 20–25 minutes, flipping once.
- Cook the Steak: Season steak with salt and pepper. Heat oil in a skillet over medium-high and sear steak 3–4 minutes per side. Lower heat, add butter and garlic, and spoon garlic butter over steak for 1–2 minutes. Rest 5 minutes.
- Plate & Serve: Slice steak and serve over rice with roasted carrots and broccoli. Spoon extra garlic butter on top.
Notes
- Let steak rest before slicing to keep it juicy.
- Use halal-certified steak and broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop & Roasting
- Cuisine: American