NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Top Sirloin Steak

0.5 cup cooked White Rice

1 teaspoon Olive Oil

0.25 cup Beef Broth

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

PREPARATION

• 1

  Pat the sirloin steak dry with paper towels and season both sides generously with salt and black pepper.

• 2

  Heat the olive oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering.

• 3

  Place the steak in the hot pan and sear for 3 to 4 minutes per side for a medium-rare finish, ensuring a deep brown crust forms.

• 4

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 5

  In the same pan used for the steak, reduce heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Add the cooked rice and beef broth to the pan, stirring to pick up any savory bits from the bottom of the skillet.

• 7

  Once the broth is absorbed and the rice is heated through, stir in the fresh parsley.

• 8

  Slice the rested steak against the grain and serve immediately over the warm herb-infused rice.