This post may contain affiliate links, please see our privacy policy for details.
30 Minute Herby Lemon Garlic Steak and Rice. This yummy bowl is quick and easy for warm spring and summer nights. The beef is made with fresh lemon, garlic, shallots, and oregano and grilled until lightly charred around the edges. Serve the sliced steak over a bowl of herby avocado rice with extra sauce on top. Be generous with the sauce; it makes the steak so delicious!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
Maybe you’ve noticed, maybe not, but I’m having a moment with flank steak. I know that sounds so odd, but up until recently, I rarely used flank (or skirt) steak. I always thought it was a cheap cut of meat that didn’t taste as good as, say, a ribeye, so I just avoided it.
But then, I made these Chipotle Steak Tacos, and my mind was changed forever. Yes, it’s a cheaper cut of meat, but when seasoned well, it can really be so delicious. Not to mention more affordable and quick cooking too!
We love all of the above!
I’ve had this recipe for a while now and been excited to share it. It’s going to be wonderful for the summer, especially if you love to grill!
The dish is very Mediterranean-inspired, with lots of fresh basil, oregano, and dill, then, of course, lemon and garlic. A little feta cheese would be a nice addition! I’ve been making this for my family now all month long as a replacement for the usual chicken and rice dinners!
These are the details
Step 1: marinate the steak
I do this in a bowl. I take the steak and toss/massage it with olive oil, lemon juice, balsamic vinegar, shallots, garlic, a drizzle of honey, oregano, salt, pepper, and chili flakes.
If you have time, let the steak sit and soak in the marinade for 10 to 20 minutes.
Step 2: heat the grill and start cooking
Preheat your grill, or you can use a grill pan or skillet, too. When the grill is super hot, sear the steak on either side until you see grill marks. I do 5 to 8 minutes per side, depending on the thickness of my steak.
We like our steak medium rare, but you should cook the steak to your desired doneness.
Step 3: allow the steak to rest + make the sauce
Allow the steak to rest before you slice. Letting the steak rest locks in the juices and flavors within the steak. Do not skip this.
While the steak rests, simmer any leftover marinade in a small skillet on the stove for 5 minutes until the shallots start to caramelize.
Step 4: make the rice
I love to toss cooked rice with a mix of fresh herbs, including basil, cilantro, and dill. Then, I toss with olive oil, garlic, fresh lemon zest, salt, and pepper.
Step 5: serve
Slice the steak super thin, then spoon the sauce over the slices. Plate the rice or add it to a bowl, then top with the steak and slices of avocado.
I usually add a handful of fresh herbs to finish, too. They’re plentiful now, so I love using them!
When everything comes together, it’s so flavorful. I’m looking forward to making this recipe on repeat. I love how easy it is to throw together, and it’s great for grilling on warm nights! It is the perfect dinner bowl.
Looking for other summer salads? Here are a few of my go-to’s.
Corn, Tomato, and Avocado Pasta Salad
Greek Watermelon Feta Salad with Basil Vinaigrette
Pesto Chicken Caesar Salad with Tomatoes and Burrata
sweet potato fry steak salad with blue cheese butter
Sesame Ginger Steak Skewers with Peanut Sauce
Lastly, if you make this 30 Minute Herby Lemon Garlic Steak and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Herby Lemon Garlic Steak and Rice
Ingredients
Steak
- 2 pounds flank steak
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 shallot, thinly sliced
- 6 cloves garlic, chopped
- 1 teaspoon honey
- 1 tablespoon dried oregano
- salt, pepper, and chili flakes
Rice
- 3 cups cooked basmati rice
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 2 teaspoons lemon zest
- 1 clove garlic, chopped
- 1 avocado, sliced
Instructions
- 1. In a bowl, toss together the steak, olive oil, lemon juice, balsamic vinegar, garlic, honey, oregano, chili flakes, and a big pinch of salt. Mix well to coat/submerge the steak in the marinade. If time allows, marinate for 20 mins.2. Set your grill, grill pan, or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steaks and allow them to rest for 5-10 minutes.3. Meanwhile, simmer any leftover marinade in a small pot set over medium heat for 5-10 minutes. Set aside for serving. 4. To make the rice. Mix all ingredients in a bowl and season to taste with salt and pepper. 5. Spoon the reserved sauce over the slices of steak, then serve the steak over plates or bowls of herby rice. Top with avocado. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Making this tonight and realized I dont have balsamic vinegar, could red wine vinegar be subbed?
Hi Andrea,
Yes, that will be okay for you to use! I hope you love this recipe!
Hi Tieghan!
Quick question… Do you think I can swap out Honey Powder for liquid honey here or does the recipe need the little bit of added liquid?
Ty in advance!
Hi Nancie,
So sorry, I am honestly not sure, I have never worked with honey powder before. Sorry I couldn’t be of more help!
Best rice ever!! Always come back to the recipe for the rice!
Hey Karen,
Fantastic! Thanks a bunch for making this recipe, love to hear it was a winner! Have a great Wednesday!
This is delicious!! We have made several times. We make exactly as written but we also top with feta cheese. Thanks for the great recipe Tieghan!
Hey Tiffany,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️
Can this be made the day before?
Hi Mary,
I think dish is best served the day of making. Please let me know if I can help in any other way!
I’m making this tonight, wondering where the shallot comes into play?
TIA
Hi Jana,
Sorry about that, you are going to add the shallot in step 1. Please let me know if you have any other questions! xx
Hi! Do you think this marinade would be good on a chuck roast in the slow cooker?
Hey Marissa,
Sure, I don’t see why not! Let me know if you give that a try! Have a great weekend! xx
Wow! So good, so easy!! Definitely adding this to my rotation. Huge hit
Hey Bridget,
Wonderful! Thank you so much for making this dish and sharing your feedback, so glad to hear it was enjoyed! Happy Monday! xT
Making this tonight Tieghan all of your recipes rock I can’t wait for your new cookbook to come out!
Thanks so much, Neena!! I hope you love this dish, thanks for giving it a try! Have a great weekend! xT
Hi! Is the cooked Rice supposed to be cooled and or chilled before mixing it with all the ingredients?
Hi Elizabeth,
You can mix the ingredients with the warm rice:) I hope you love this recipe, please let me know if you have any other questions! xT
I don’t see the amounts of pepper and chili flakes. It says a large pinch of salt, but doesn’t seem like enough. Perhaps someone can give me some guidance on that.
Hey Kathy,
You can use the pepper and chili flakes to taste:) I hope you love this dish, please let me know if you have any other questions! xT
Delicious and so easy. I marinated the meat for a couple of hours so it came out very tender.
Hey Carol,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
So yummy! We loved it and will be making again this week!
Hey Jessica,
Fantastic! Thank you so much for trying this recipe and sharing your feedback, glad to hear it was enjoyed! x