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–+ servings

Crispy Rice Steak Bites

Golden crispy rice cubes topped with seared steak, creamy sauce, and scallion chimichurri.
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Total Time: 15 minutes
Servings: 2 servings

Equipment

Ingredients

Crispy Rice

  • 2 1/2 cups Rice cooked white rice, cold
  • Butter
  • Salt

Steak

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+