Seared Steak & Garlic-Herb Red Rice with Lemon-Parsley Sauce
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Seared Steak & Garlic-Herb Red Rice

with Lemon-Parsley Sauce

45 MIN
+$6.95/serving 2 Servings
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Available Options

  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
    • with NY Strip Steaks

    From the Test Kitchen

    Here, simple seared steaks get a twist from a tangy topping of lemon-parsley sauce. We’re serving it with a medley of red, brown, and wild rices, whose nutty flavor and hearty texture gets a lift from garlic and herb butter, dates, and roasted vegetables folded in just before serving.
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    • Nutrition
      PER SERVING
    • Calories
      1030 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Seared Steak & Garlic-Herb Red Rice with Lemon-Parsley Sauce
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 clove Garlic
    • ½ cup Red Rice Blend
    • 1 oz Garlic & Herb Spreadable Butter
    • 1 Lemon
    • 1 Red Onion
    • ½ lb Brussels Sprouts
    • 1 bunch Parsley
    • 1 oz Dried Medjool Dates
    • ¼ tsp Crushed Red Pepper Flakes

    Seared Steak & Garlic-Herb Red Rice

    Cook the rice
    1 Cook the rice

    Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare & roast the vegetables

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Place the halved brussels sprouts and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare & roast the vegetables
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, pit and roughly chop the dates. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. In a bowl, combine the lemon zest, chopped parsley, the juice of 2 lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Finish & serve your dish
    5 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. To the pot of cooked rice, add the softened butter, roasted vegetables, chopped dates, and the juice of the remaining lemon wedges. Stir to combine. Taste, season with salt and pepper if desired. Serve the sliced steaks with the finished rice. Top the steaks with the lemon-parsley sauce. Enjoy!

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