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One-Skillet Creamy Honey BBQ Steak Rice

One-Skillet Creamy Honey BBQ Steak Rice for Busy Weeknights

This One-Skillet Creamy Honey BBQ Steak Rice merges savory steak with creamy rice drenched in a sweet, tangy BBQ sauce, making it a perfect weeknight dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak and Marinade
  • 1 pound Flank Steak Substitutable with sirloin or skirt steak
  • 1/4 cup Soy Sauce Use tamari for gluten-free option
  • 2 tablespoons Worcestershire Sauce Omit for a lighter taste
  • 1 teaspoon Garlic Powder Fresh garlic packs more flavor
  • 1 teaspoon Smoked Paprika Regular paprika can be used if needed
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Olive Oil Can substitute with vegetable or canola oil
For the Rice and Creamy Sauce
  • 1 cup Rice Use long-grain white or jasmine rice
  • 2 cups Beef Broth Vegetable broth for vegetarian option
  • 1/2 cup Heavy Cream Substitute with coconut or almond cream for dairy-free
  • 1 cup Shredded Cheddar Cheese Dairy-free cheese options can be used
For the Flavor Boost
  • 1/2 cup Honey BBQ Sauce Homemade BBQ sauce can work too
  • 2 tablespoons Butter Palm-based butter as dairy-free option
  • 1 medium Onion Shallots can be an alternative
  • 2 cloves Garlic Minced
  • 1/4 cup Fresh Parsley For garnish

Equipment

  • Skillet

Method
 

Step‑by‑Step Instructions
  1. In a bowl, mix together soy sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Add the flank steak, ensuring it's well-coated. Let marinate for 15 minutes to 1 hour.
  2. In a separate bowl, whisk together honey BBQ sauce, honey, Dijon mustard, apple cider vinegar, garlic powder, and optional chili powder until smooth. Set aside.
  3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the marinated flank steak for 2–3 minutes on each side. Remove and cover with foil.
  4. In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add diced onion and minced garlic, sautéing until translucent.
  5. Add 1 cup of rice to the skillet with sautéed vegetables, stirring to coat. Toast rice for 1–2 minutes.
  6. Pour 2 cups of beef broth into the skillet and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes.
  7. Remove from heat and stir in 1/2 cup of heavy cream and 1 cup of shredded cheddar cheese. Mix well.
  8. Return the seared steak to the skillet and pour the BBQ sauce over. Mix to combine and simmer for 2–3 minutes.
  9. Serve hot, garnished with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

For best flavor, marinate the steak longer and toast the rice before cooking. Store leftovers properly for future meals.

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