One-Skillet Creamy Honey BBQ Steak Rice with Savory Sweet Flavors (Print version)

Tender steak strips, creamy cheddar rice, and smoky honey BBQ sauce cooked together in one skillet for a hearty 45-minute dinner.

# Ingredients:

Steak and marinade

01 - 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons low-sodium soy sauce
03 - 1 tablespoon Worcestershire sauce
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon olive oil

Honey BBQ sauce

09 - 1/2 cup (120 ml) barbecue sauce
10 - 2 tablespoons honey
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon apple cider vinegar
13 - 1/2 teaspoon chili powder, optional

Rice and creamy base

14 - 1 tablespoon unsalted butter
15 - 1 small yellow onion, finely chopped
16 - 3 cloves garlic, minced
17 - 1 cup (185 g) long-grain white rice, rinsed and drained
18 - 1 3/4 cups (420 ml) low-sodium beef broth
19 - 1/2 cup (120 ml) heavy cream
20 - 1/2 cup (55 g) shredded sharp cheddar cheese
21 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Combine the steak, soy sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper in a bowl. Toss well and let stand for 15 minutes while you prepare the sauce ingredients.
02 - In a small bowl, whisk barbecue sauce, honey, Dijon mustard, apple cider vinegar, and chili powder if using. Set aside.
03 - Heat olive oil in a large lidded skillet over medium-high heat. Sear the steak in a single layer for 2-3 minutes per side until browned, working in batches if needed. Transfer to a plate.
04 - Lower the heat to medium. Add butter, onion, and garlic to the same skillet and cook for 3-4 minutes until softened and fragrant, scraping up browned bits from the pan.
05 - Stir in the rinsed rice and cook for 1-2 minutes until lightly glossy. Add beef broth, bring to a simmer, cover, and cook over low heat for 15-18 minutes until the rice is tender and the liquid is absorbed.
06 - Reduce heat to low. Stir in heavy cream and cheddar until the cheese melts and the rice turns creamy. Season with more salt and pepper if needed.
07 - Return the steak and any juices to the skillet. Pour in the honey BBQ sauce and stir gently. Simmer for 2-3 minutes until hot and glossy, then garnish with parsley.

# Good to know:

01 - Slice steak thinly against the grain for the most tender bite.
02 - Use a skillet with a fitted lid so the rice cooks evenly.
03 - Best served hot while the sauce is creamy and loose.

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