One-Skillet Creamy Honey BBQ Steak (Print-Friendly Version)

Steak, creamy cheese, honey BBQ, and rice create a hearty one-pan meal perfect for busy evenings.

# What You’ll Need to Make This:

→ Steak and Marinade

01 - 450g flank steak, sliced thinly
02 - 1 tablespoon olive oil
03 - 2 tablespoons soy sauce
04 - 1 tablespoon Worcestershire sauce
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - Salt and freshly ground black pepper, to taste

→ Honey BBQ Sauce

08 - 120ml barbecue sauce
09 - 2 tablespoons honey
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon garlic powder
13 - 0.5 teaspoon chili powder (optional)

→ Rice and Creamy Base

14 - 180g uncooked white rice, long-grain or jasmine
15 - 420ml low-sodium beef broth
16 - 120ml heavy cream
17 - 50g shredded cheddar cheese
18 - 1 tablespoon butter
19 - 1 small onion, finely chopped
20 - 3 garlic cloves, minced
21 - Salt and freshly ground black pepper, to taste
22 - Fresh parsley, chopped, for garnish

# How to Prepare:

01 - In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Add sliced flank steak and toss to coat thoroughly. Let marinate for at least 15 minutes or up to 1 hour in the refrigerator.
02 - In a small bowl, whisk together barbecue sauce, honey, Dijon mustard, apple cider vinegar, garlic powder, and chili powder if using. Set aside for later use.
03 - Heat olive oil in a large skillet over medium-high heat. Sear marinated steak in a single layer for 2–3 minutes per side, or until browned and cooked to preference. Remove steak and keep warm, loosely covered with foil.
04 - Lower heat to medium and add butter, chopped onion, and minced garlic to the same skillet. Sauté for 3–4 minutes until onions are soft and garlic is fragrant, scraping up any browned bits.
05 - Add uncooked rice to the skillet, stirring well to coat in the mixture. Toast for 1–2 minutes until lightly golden. Pour in beef broth, stir to combine, bring to a boil, then reduce heat to low, cover, and let simmer for 15–18 minutes until rice is tender and most liquid absorbed.
06 - When rice is cooked, stir in heavy cream and shredded cheddar cheese. Mix until cheese melts and sauce becomes creamy. Taste and adjust seasoning with salt and pepper if necessary.
07 - Return seared steak and any accumulated juices to the skillet. Pour prepared honey BBQ sauce over the steak and rice. Mix thoroughly and let simmer for 2–3 minutes so flavors meld and sauce thickens slightly.
08 - Remove from heat and garnish with chopped fresh parsley. Serve immediately while hot, enjoying the creamy, sweet, and savory flavors directly from the skillet.

# Extra Tips:

01 - For a richer finish, an extra tablespoon of butter can be stirred in with the cream and cheese.
02 - If a spicier profile is desired, increase the chili powder or add a pinch of cayenne.

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