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–+ servings
Grilled Steak Stack

Grilled Steak Stack

Make an impressive grilled steak avocado rice stack in 30 mins! A flavorful, easy dinner with savory rice, juicy steak, tomato & avocado.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless sirloin steak thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups white rice like jasmine or basmati
  • 3 cups chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 large tomatoes sliced
  • 1 ripe avocado sliced

Equipment

  • Grill pan or outdoor grill
  • Medium saucepan with a lid
  • Tongs for flipping steak
  • Sharp knife and cutting board
  • Small bowl or round mold for stacking (optional)

Method
 

  1. In a medium pot, bring the chicken broth to a boil.
  2. Stir in the rice, soy sauce, sesame oil, and garlic powder.
  3. Once boiling, reduce heat to low, cover and simmer for 18-20 minutes.
  4. Fluff the rice with a fork and let it sit, covered, for 5 minutes.
  5. Toss the steak slices with olive oil, garlic powder, salt, and pepper.
  6. Heat your grill pan or outdoor grill over medium-high heat.
  7. Grill the steak for 2-3 minutes per side for medium-rare.
  8. Let the grilled steak rest for a few minutes.
  9. Using a round mold, pack a layer of rice on the bottom of the serving plate.
  10. Add a layer of grilled steak, followed by tomato slices, and then avocado slices.
  11. Carefully lift the mold to reveal the layered stack.
  12. Serve stacks immediately with a drizzle of soy sauce or sesame oil.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 85mgSodium: 750mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 4IUVitamin C: 15mgCalcium: 2mgIron: 15mg

Notes

Feel free to substitute sirloin with flank or skirt steak if needed. You can also use pre-cooked chicken. If out of tomatoes, roasted red peppers work well. Consider using brown rice, quinoa, or couscous for the base. Store leftovers in separate containers to maintain freshness. The components can be refrigerated for up to 3 days. Avoid freezing the assembled stacks.
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