Steak and Rice Bowls with Vegetable Relish, Classic Old Fashioned, and The Vanishing Half

Ingredients

For the Steak:

• 1 lb steak (ribeye, sirloin, or flank)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Rice:

• 2 cups cooked rice (white, brown, or jasmine)
• 1 tablespoon butter or olive oil
• Salt to taste

For the Vegetable Relish:

• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1 bell pepper, diced
• 1/4 cup fresh cilantro or parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions

Prepare the Steak:

• Season the steak with salt, pepper, and minced garlic.
• Drizzle with olive oil and let it marinate for at least 30 minutes.

Cook the Rice:

• While the steak is marinating, cook the rice according to package instructions.
• Once cooked, fluff with a fork and stir in butter or olive oil and salt to taste.
• Set aside.

Make the Vegetable Relish:

• In a medium bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, and cilantro or parsley.
• Drizzle with olive oil, red wine vinegar, and lemon juice.
• Season with salt and pepper to taste.
• Mix well and set aside to let the flavors meld.

Cook the Steak:

• Heat a grill or skillet over medium-high heat.
• Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
• Let the steak rest for 5 minutes before slicing it thinly against the grain.

Assemble the Bowls:

• Divide the cooked rice among four bowls.
• Top with slices of steak and a generous portion of vegetable relish.

Serve:

• Garnish with additional fresh herbs if desired and serve immediately.