Grilled Steak Combo Plate, Brown Rice, Grilled Corn, Cucumber Water

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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 698kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes optional

Brown Rice

  • 1/2 cup Brown rice
  • Salt

Grilled Steak

  • 8 oz Ribeye steak
  • 2 cloves Garlic minced
  • 2 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Grilled Corn

  • 2 ears Corn on the cob shucked
  • 1 tsp Butter
  • Salt to taste
  • Black pepper to taste

Cabbage Slaw

  • 2 cups Shredded cabbage mix
  • ¼ cup Red onion thinly sliced
  • 2 TBSP Fresh parsley chopped
  • 1 tsp Extra-virgin olive oil
  • 2 tsp Apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp Honey
  • Salt to taste
  • Black pepper to taste

Guacamole

  • 1 Avocado ripe
  • 1 TBSP Lime juice
  • 1 clove Garlic minced
  • 2 TBSP Red onion finely diced
  • 1 TBSP Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste

Fresh Tomatoes

  • 2 Roma tomatoes cut into wedges
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Prepare all ingredients as listed.
  • Add the cucumber slices to a pitcher with the water and refrigerate while preparing the meal. Add ice before serving, if desired.
  • Rinse the rice under cold water. Cook according to the directions on the package. Fluff with a fork. Season with salt and pepper.
  • Preheat a grill or grill pan over medium heat.
  • In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the steak. Let marinate
  • Grill the corn on all sides until nicely charred and tender. Spread with butter and season with salt and black pepper.
  • Grill the steak on both sides using a thermometer for your desired doneness (see below). Remove from the grill and let it rest for 3–5 minutes before slicing.
  • While the steak rests, combine the shredded cabbage, red onion, parsley, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a bowl. Toss until evenly coated.
  • In a bowl, mash the avocado with lime juice, red onion, garlic, cilantro, salt, and black pepper until a smooth consistency is reached.
  • Season the tomato wedges lightly with salt and black pepper.
  • Serve the steak alongside rice, cabbage slaw, guacamole, grilled corn, tomato wedges, and cucumber water.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done:160°F + (71°C)

Nutrition

Calories: 698kcal | Carbohydrates: 58g | Protein: 31g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 149mg | Potassium: 1287mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1168IU | Vitamin C: 55mg | Calcium: 105mg | Iron: 4mg

Grilled Steak Combo Plate, Brown Rice, Grilled Corn, Cucumber Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 45 minutes
Servings 2
Calories 698 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes optional

Brown Rice

  • 1/2 cup Brown rice
  • Salt

Grilled Steak

  • 8 oz Ribeye steak
  • 2 cloves Garlic minced
  • 2 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Grilled Corn

  • 2 ears Corn on the cob shucked
  • 1 tsp Butter
  • Salt to taste
  • Black pepper to taste

Cabbage Slaw

  • 2 cups Shredded cabbage mix
  • ¼ cup Red onion thinly sliced
  • 2 TBSP Fresh parsley chopped
  • 1 tsp Extra-virgin olive oil
  • 2 tsp Apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp Honey
  • Salt to taste
  • Black pepper to taste

Guacamole

  • 1 Avocado ripe
  • 1 TBSP Lime juice
  • 1 clove Garlic minced
  • 2 TBSP Red onion finely diced
  • 1 TBSP Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste

Fresh Tomatoes

  • 2 Roma tomatoes cut into wedges
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prepare all ingredients as listed.
  • Add the cucumber slices to a pitcher with the water and refrigerate while preparing the meal. Add ice before serving, if desired.
  • Rinse the rice under cold water. Cook according to the directions on the package. Fluff with a fork. Season with salt and pepper.
  • Preheat a grill or grill pan over medium heat.
  • In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the steak. Let marinate
  • Grill the corn on all sides until nicely charred and tender. Spread with butter and season with salt and black pepper.
  • Grill the steak on both sides using a thermometer for your desired doneness (see below). Remove from the grill and let it rest for 3–5 minutes before slicing.
  • While the steak rests, combine the shredded cabbage, red onion, parsley, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a bowl. Toss until evenly coated.
  • In a bowl, mash the avocado with lime juice, red onion, garlic, cilantro, salt, and black pepper until a smooth consistency is reached.
  • Season the tomato wedges lightly with salt and black pepper.
  • Serve the steak alongside rice, cabbage slaw, guacamole, grilled corn, tomato wedges, and cucumber water.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done:160°F + (71°C)

Nutrition

Calories: 698kcalCarbohydrates: 58gProtein: 31gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 75mgSodium: 149mgPotassium: 1287mgFiber: 12gSugar: 8gVitamin A: 1168IUVitamin C: 55mgCalcium: 105mgIron: 4mg
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