This Steak with Savory Tomato Rice is a hearty, flavor-packed dish that delivers juicy, pan-seared steak alongside a rich, seasoned tomato rice that soaks up every bit of flavor. It’s comforting, satisfying, and the kind of meal I love when I want something simple but big on taste.

Why I Love This Recipe

I love this recipe because it’s a full meal in one—tender steak, fluffy rice, and a savory tomato base that ties everything together. The rice cooks with aromatics and broth, so it’s never bland, and the seared steak makes it feel special. It’s a weeknight-friendly dinner that still feels like something I’d order at a Latin or Mediterranean-inspired restaurant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

Steak (sirloin, ribeye, or flank)
Salt and black pepper
Olive oil or butter
Garlic (minced or whole cloves)
Optional: smoked paprika, chili powder, or steak seasoning

For the tomato rice:

Long grain rice (like basmati or jasmine)
Onion, chopped
Garlic, minced
Tomato paste
Diced tomatoes (canned or fresh)
Chicken or beef broth
Olive oil
Salt and pepper
Fresh parsley or cilantro (for garnish)

Directions

I season the steak generously with salt, pepper, and optional spices. I let it sit at room temperature for about 15 minutes.
In a skillet or grill pan, I sear the steak in hot oil or butter for 3–5 minutes per side (depending on thickness), until it reaches my preferred doneness. Then I let it rest while I make the rice.
In a saucepan, I heat olive oil and sauté the onions until translucent.
I stir in the garlic and tomato paste, letting it cook for a minute to deepen the flavor.
I add the rice, diced tomatoes, and broth, then bring it to a boil.
I reduce the heat, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
I fluff the rice with a fork, season to taste, and garnish with fresh herbs.
I slice the rested steak and serve it over or alongside the tomato rice.

Servings and timing

This recipe serves 4 people and takes about 35–40 minutes total, including time to rest the steak. It’s perfect for a weeknight dinner or a satisfying weekend lunch.

Variations

I’ve made it with ground beef or chicken instead of steak for a budget-friendly option.
I sometimes stir in frozen peas, corn, or spinach during the last few minutes of rice cooking.
For a smoky kick, I use fire-roasted diced tomatoes or add chipotle powder to the tomato paste.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm everything gently in a skillet or microwave, adding a splash of broth or water to the rice to keep it moist. The steak reheats best when sliced thinly and added at the end.

FAQs

What cut of steak works best?

I usually use sirloin for a balance of tenderness and price, but ribeye is great for extra richness. Flank or skirt steak also works well when sliced against the grain.

Can I use tomato sauce instead of diced tomatoes?

Yes, I’ve used tomato sauce and reduced the broth slightly. It makes the rice extra smooth and saucy.

How do I know when the rice is done?

When the liquid is fully absorbed and the grains are tender but not mushy. I check after 15 minutes and give it a quick fluff.

Can I cook the steak and rice in the same pan?

Yes, especially with a deep skillet. I sear the steak first, then remove it and make the rice in the same pan to soak up the flavor.

Is this spicy?

Not unless I add chili powder or hot sauce. It’s easy to adjust the spice level based on what I’m in the mood for.

Conclusion

Steak with Savory Tomato Rice is a comforting, satisfying meal that brings together juicy meat and flavorful rice in perfect harmony. It’s one of those dishes I make when I want real flavor without a lot of fuss—and it never disappoints.