Ingredients
Scale
- 1 pound of sirloin steak, sliced into thin strips
- 2 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of cooked rice (brown or white, your choice)
- 1 cup of cherry tomatoes, halved
- 1 cup of baby spinach
- 1 tablespoon of olive oil
- Lemon wedges, for serving
Feel free to swap out the herbs based on what you have on hand—basil and oregano work beautifully too. And if steak isn’t your thing, chicken or tofu make great alternatives. This recipe is forgiving, just like my mom’s magic with a can of tomatoes.
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer.
- Add the steak strips to the pan, season with salt and pepper, and cook for about 3-4 minutes, stirring occasionally, until browned on all sides. Remove the steak from the pan and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic, rosemary, and thyme. Sauté for about 1 minute until fragrant.
- Return the steak to the skillet, tossing to coat with the garlic herb butter. Cook for an additional 2 minutes, ensuring the steak is well-coated and cooked to your desired doneness.
- Add the cherry tomatoes and baby spinach, tossing everything together until the spinach wilts slightly.
- Serve the steak and vegetables over a bed of cooked rice. Squeeze fresh lemon juice over the top before serving.
Remember, it’s okay if your kitchen looks like a little tornado went through it. That just means something delicious is being made!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Herb Butter Steak Bowl, recipe, cooking, food
