Flank Steak with White Rice

Dairy-Free: Yes

Keto: No, but the its just the white rice.

 

Elevate your dining experience with our Flank Steak with Balsamic Glaze and White Rice, a tantalizing departure from the poultry-dominated scene on our culinary canvas. This sumptuous creation boasts succulent flank steak adorned with a rich balsamic glaze, offering a symphony of savory flavors that will leave your taste buds dancing. Unlike many of our keto-friendly recipes, this dish showcases the hearty indulgence of a perfectly cooked steak, complemented by the comforting presence of fluffy white rice.

 

While it may not adhere to keto guidelines, our Flank Steak with Balsamic Glaze offers a delicious departure for those craving a protein-packed, dairy-free feast. Whether you’re a steak enthusiast or simply looking to diversify your dinner repertoire, this recipe promises a delightful departure into the world of red meat. Join us at the table as we savor the robust flavors of this indulgent yet accessible dish, perfect for those moments when only a classic steak can satisfy your culinary cravings.

 

 

Ingredients

    • 1 Cup Balsamic Vineagar
    • 1 lb Flank Steak
    • White Rice
    • Oil and seasonings of course
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Prepare Beforehand

First we’ll start with the rice because its time sensitive. Start by placing two cups of rice in a bowl and put water in it as well. Wash the rice with your clean hands. Repeat this two more times. This gets rid of most the starch in the rice. It also makes it less sticky and more fluffy when cooking. After three times of washing leave it with another round of water and let it sit for 30 minutes.

The steak is pretty straight forward here, just trim it into thin strips is all.

 

 

Recipe

Starting with the rice again if you have a rice cooker then by all mean use that. If not then we can always use a stovetop. Drain the rice that had the previous water in it and place in a pot. Add two dashes of salt for flavor and two cups of water for every one cup of rice. In this case we used two cups so place four cups of water here.

 

Next place on stovetop and turn heat to medium high. When the water starts to boil time it for ten minutes. After ten minutes reduce heat to low medium and time for five minutes. After five minutes cover the pot, turn heat to off and let that steam for five more minutes. When the steaming is done go ahead and fluff the rice or mix it around and cool.

Next is the balsamic vinegar. Boil the sauce on a high heat in a pan. This should be about 5-6 minutes to finish. 

 

Finally the steak. Heat this on a pan with oil for six minutes each side. While cooking throw in the seasonings salt, pepper and thyme. Below are all the temps for steak.

TIP: Rare: 120°–125° Medium Rare: 130°–135° Medium: 140°–145° 

Drizzle that balsamic vinegar and serve with that rice.

 

Savor the Journey, Savor the Flavor

 

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