Steak, Grilled Asparagus, Rice Pilaf

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 858kcal

Ingredients

Rice Pilaf

  • 2 TBSP Butter
  • 1/4 cup Onion diced
  • 1 clove Garlic minced
  • 1/2 cup White rice
  • 1 cups Chicken broth
  • Salt to taste
  • Black pepper to taste

Steak

  • 8 oz Boneless ribeye steaks
  • 2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 cloves Garlic minced
  • 1 TBSP Fresh rosemary or thyme (optional)

Grilled Asparagus

  • 1/2 bunch Asparagus woody ends trimmed
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Garlic Bread

  • 4 slices Italian bread
  • 2 TBSP Butter
  • 2 cloves Garlic minced

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes
US Customary - Metric

Instructions

  • Prepare the Rice Pilaf: In a saucepan, melt butter over medium heat. Add the diced onion and garlic. Sauté for 3-4 minutes until they begin to soften. Add the rice and cook for an additional 1 minute, stirring frequently. Pour in the broth and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Refer to the package instructions for cooking time. Fluff the rice with a fork and season with salt and pepper to taste. Cover with a lid to keep it warm.
  • Preheat your grill to medium high heat.
  • Season the Steak: Rub the steak with olive oil and season with salt, pepper, minced garlic, and fresh rosemary or thyme, if desired. Set aside to marinate while you prepare the other components.
  • Grill the Steak on both sides to your desired level of doneness using a thermometer (see below). Then set aside to rest for 5 minutes before slicing.
  • Drizzle the asparagus with olive oil, season with salt and pepper, and grill on all sides until tender and slightly charred.
  • Toast the bread. Spread with butter and garlic.
  • Mix the sparkling water with lemon.
  • Serve the steak with asparagus, rice pilaf, garlic bread, and lemon sparkling water!

Notes

​​Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 858kcal | Carbohydrates: 118g | Protein: 22g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1592mg | Potassium: 620mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1795IU | Vitamin C: 42mg | Calcium: 177mg | Iron: 9mg

Steak, Grilled Asparagus, Rice Pilaf

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 858 kcal

Ingredients
 
 

Rice Pilaf

  • 2 TBSP Butter
  • 1/4 cup Onion diced
  • 1 clove Garlic minced
  • 1/2 cup White rice
  • 1 cups Chicken broth
  • Salt to taste
  • Black pepper to taste

Steak

  • 8 oz Boneless ribeye steaks
  • 2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 cloves Garlic minced
  • 1 TBSP Fresh rosemary or thyme (optional)

Grilled Asparagus

  • 1/2 bunch Asparagus woody ends trimmed
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Garlic Bread

  • 4 slices Italian bread
  • 2 TBSP Butter
  • 2 cloves Garlic minced

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes

Instructions
 

  • Prepare the Rice Pilaf: In a saucepan, melt butter over medium heat. Add the diced onion and garlic. Sauté for 3-4 minutes until they begin to soften. Add the rice and cook for an additional 1 minute, stirring frequently. Pour in the broth and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Refer to the package instructions for cooking time. Fluff the rice with a fork and season with salt and pepper to taste. Cover with a lid to keep it warm.
  • Preheat your grill to medium high heat.
  • Season the Steak: Rub the steak with olive oil and season with salt, pepper, minced garlic, and fresh rosemary or thyme, if desired. Set aside to marinate while you prepare the other components.
  • Grill the Steak on both sides to your desired level of doneness using a thermometer (see below). Then set aside to rest for 5 minutes before slicing.
  • Drizzle the asparagus with olive oil, season with salt and pepper, and grill on all sides until tender and slightly charred.
  • Toast the bread. Spread with butter and garlic.
  • Mix the sparkling water with lemon.
  • Serve the steak with asparagus, rice pilaf, garlic bread, and lemon sparkling water!

Notes

​​Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 858kcalCarbohydrates: 118gProtein: 22gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 63mgSodium: 1592mgPotassium: 620mgFiber: 8gSugar: 11gVitamin A: 1795IUVitamin C: 42mgCalcium: 177mgIron: 9mg
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