Crispy Rice Steak Bites
Golden crispy rice cubes topped with seared steak, creamy sauce, and scallion chimichurri.
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Servings: 2 servings
Equipment
Ingredients
Steak
- 1 lb Steak sirloin, strip, or ribeye
- Salt
- Black pepper
- Neutral Oil
Scallion Chimichurri
- 1/2 cup Sliced green onions thinly sliced
- 1/4 cup Cilantro chopped
- 1 clove Garlic small, minced
- 1/4 cup Neutral Oil
- 2 pieces Anchovies
- 1 tbsp Rice vinegar or apple cider vinegar
Instructions
Prepare the Crispy Rice
- Press cold cooked rice into an even layer about ¾ inch thick.
- Cut into bite-size cubes.
Crisp the Rice
- Heat a large skillet over medium-high heat and add a thin layer of butter.
- Add rice cubes in a single layer. Be gentle with the rice to allow it to keep its shape.
- Cook until deeply golden and crisp on all sides, turning as needed.
- Transfer to a plate and set aside.
Cook the Steak
- Season steak generously with salt and black pepper.
- Cut steak into strips, preferably 1 to 2 inches wide.
- Heat the same pan over high heat and add a small amount of butter and oil.
- Sear steak until well browned on both sides and cooked to your liking (optional: add scallions or garlic to season the oil).
- Remove from the pan, rest for 1 to 2 minutes, then cut against the grain (roughly 45 degrees) into bite-sized pieces.
Make the Scallion Chimichurri
- Take the pan off the heat.
- While the pan is still hot, combine green onions, garlic, oil, anchovies, and vinegar.
- Stir until well mixed and anchovies are melted in, and let the pan cool down.
- Once the pan is cool, add in the chopped cilantro.
- Taste and adjust seasoning if needed.
Assemble
- Arrange crispy rice cubes on a serving plate or bowl.
- Top with steak bites.
- Scoop scallion chimichurri over everything.
Notes
Tip:
- For steak bites, medium rare to medium gives the best balance of tenderness and flavor.
- Recommended internal temperatures (pull the steak ~5°F before these, it will carry over):
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Well Done: 160°F+
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