What type of steak should I use?

I used strip stead for this recipe, because it is really tender since it comes from a part of a cow that does little work.

Where do you by strip steak?

You can find strip steak at the butcher or grocery store. They can come pre-packaged or you can get them packaged by the butcher.

What do you serve steak rice salad with?

This recipe works well as a main dish or a side dish. Serve it along side a fresh green salad, crusty bread, or sourdough skillet bread .

What type of rice should I use?

Use long or short grain rice will work. Just make sure to follow the directions on the package. I usually go for brown rice since it is healthier and less refined than white rice.

Steak Rice Salad Recipe: Easy Weeknight Meal

Name: Steak Rice Salad Recipe: Easy Weeknight Meal
Prep time: 15 min
Cook time: 390 min
Yield: 6
Cuisine: American
Ingredients: 3 cups cooked rice; 1 strip steak (12oz or more); 2 cups frozen corn (slightly thawed); 2 sweet peppers (the more color, the better!); ½ red onion; 1 can kidney beans (drained); 1 or 2 avocados; 3 T olive oil; steak seasoning; salt; pepper; garlic

Steak and Rice Salad

Print Recipe

This easy and tasty salad is meant to be enjoyed as a blend of tender meat, soft rice, and crisp veggies. It can be served hot or cold, so feel free to heat it all up or refrigerate. Perfect crowd pleaser.

Author: Maya Collins
Prep Time: 15 mins
Cook Time: 390 mins
Total Time: 6 hours 45 minutes
Yield: 6 1x
Method: dinner
Cuisine: American

Ingredients

Scale

3 cups cooked rice
1 strip steak (12oz or more)
2 cups frozen corn (slightly thawed)
2 sweet peppers (the more color, the better!)
½ red onion
1 can kidney beans (drained)
1 or 2 avocados
3 T olive oil
steak seasoning
salt
pepper
garlic

Instructions

Cook your rice according to the package, then transfer the cooked rice to your refrigerator to cool (it doesn’t need to be cold, just not hot). Go ahead and set your frozen corn on the counter to thaw a bit.
While the rice cools, pan fry the strip steak with olive oil and a generous amount of the steak seasoning of your choice on both sides. I love to use my cast iron skillets for this.
Keep watch on your strip steak so that you don’t overcook it (cook it how you like it!), but proceed to chop up your veggies in the meantime. Dice the peppers (the more colorful the peppers, the better, in my opinion!) and red onion, then combine them in a large bowl with the kidney beans and corn. Add your rice and stir.
When your strip steak is done, slice into bite-sized pieces and add them to your large bowl of veggies and rice.
Drizzle the olive oil over the mixture, and add more steak seasoning, as well as salt, pepper, and garlic, to taste. Start small – you can always add more.
Finally, peel and dice your avocado(s). I do this last to keep the avocado colorful, since once it meets oxygen, it begins to turn brown. Toss the avocado gently with the rest of the salad.
This salad is meant to be enjoyed as a blend of tender meat, soft rice, and crisp veggies. It can be served hot or cold, so feel free to heat it all up or refrigerate. I serve it just as it is when I toss it together. Delicious!

Nutrition

Calories: 372 kcal
Sugar: 2 g
Sodium: 27 mg
Fat: 18 g
Saturated Fat: 4 g
Carbohydrates: 41 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 30 mg

Find it online: https://recipenly.com/rice-steak-salad/