Thursday, April 28, 2016

Steak and garlic butter rice salad ... perfect with leftovers

Yes, yes, can you believe it? Blog posts weekly for a few weeks!! You know what that means? It means I've been home and I have been cooking!! Nothing super fancy or super complicated, just some simple everyday meals that we enjoy and are tasty, tasty.

We cooked a huge cattleman's cut steak for dinner recently and it was HUGE. We shared one between The Boy and I and still only managed to finish half of it. I saved the leftovers for a steak salad and this is one of my go to recipes for a tasty steak salad. I like adding the garlic rice because it makes it super tasty. Garlic and butter .... mmmm .....

Here's what I did:


  • Strips of leftover steak - medium rare (or use fresh steak or beef if you don't have any leftover)
  • Olive oil
  • Salt and pepper to taste

For the garlic butter rice:

  • 10 cloves of garlic, minced - you want about 2 to 3 tablespoons of minced garlic
  • 1/2 cup of jasmine rice (you can use basmati rice too)
  • 1/3 cup or 75g butter
  • 1.5 cups of chicken stock
  • 1/2 teaspoon chili flakes (optional)
  • Salt and pepper to taste

For the salad:
  • 60g mixed lettuce leaves (I use half a 120g bag I get from the grocery store)
  • 125g grape tomatoes, halved
  • 1/2 Spanish onion, quartered and sliced

  • Start with the garlic butter rice because you need to cook it early and let it cool completely before putting it into the salad.
  • Melt the butter in a frying pan (that has a lid). Be careful not to burn the butter.
  • When butter is melted, add in rice and stir it around till it is well coated. Continue to stir it around for one or two minutes.
  • Add in chicken stock and bring to a boil. After boiling, reduce heat to bring the stock to a simmer and cover the pan with a lid. Continue to let rice and stock simmer to cook rice for about 10 minutes. After 10 minutes, check the rice, give it a quick stir. If necessary, put lid back on and let it cook for another 5 minutes. Rice should be almost ready at this point.
  • Add in minced garlic and optional chili flakes. Stir to mix well with rice. Cover and simmer for another 2 minutes.
  • Turn off heat and leave to cool completely.

For the steak:
  • Cut the steak into bite size pieces, larger if you prefer.
  • Put it into a frying pan with salt and pepper to taste.
  • Cook briefly in a pan with a little bit of olive oil, stirring constantly.
  • The beef should only be warmed through and still be pink. Do not overcook it. Or overcook if it you like your beef well done. Up to you!
  • Remove from heat and let it cool slightly.

For the salad:
  • In a large bowl, put in garlic rice.
  • Add in all the salad ingredients.
  • Mix the rice and the other salad ingredients together thoroughly.

To serve:
  • Plate the salad.
  • Top with the warmed beef.
  • Serve and enjoy!

Serves 4.

So 10 cloves of garlic! A lot of garlic, right? But it is garlic rice so you want it to be garlicky. If you don't like a lot of garlic, then use less. If you like a lot of garlic, use less. I like a lot of garlic. :-)

And if you're not a fan of a lot of butter, use less butter. Substitute with some olive oil instead. That will work too but you will need some butter because that's where you get a lot of flavor from.

With the garlic rice too, you don't really need salt and pepper to taste. I haven't needed it because there's some salt in the chicken stock depending on the type you use. If you use completely homemade chicken stock with not added salt, then you might want to add some salt for flavor. That's up to you. Adjust according to your taste.

I know I didn't say anything about a salad dressing. That's because there is no need for salad dressing as you have the butter sauce from the garlic rice and plenty of flavor from the rice which will coat the salad. I've made this dish many times and have never needed extra dressing because of all the flavor I get from the garlic rice.

Of course, this is a very versatile salad dish. You can pretty much add anything you like on top of the salad for protein. Lamb, pork, chicken. I haven't tried seafood but I think that would work too. I usually go with leftover lamb or beef since this is a go-to recipe for when I have leftover roast meats.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd

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