Lemon Zest Steak with Mushroom Rice

This vibrant dish balances the rich, savory flavors of steak with the bright acidity of lemon and the earthy taste of mushrooms. The steak is marinated in lemon juice and zest, then grilled to perfection, while the mushroom rice adds a comforting element, making it a delightful combination for dinner. This recipe is designed to be easy and approachable, perfect for a weeknight meal.

Ingredients:

• 2 ribeye steaks
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 cups cooked rice
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine lemon juice, lemon zest, salt, and pepper. Marinate the steaks in this mixture for at least 30 minutes.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes. Season with salt and pepper.
4. Stir the cooked rice into the skillet with the mushrooms, mixing well to combine. Keep warm.
5. Preheat a grill or grill pan over medium-high heat. Remove the steaks from the marinade and grill for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
6. Let the steaks rest for a few minutes before slicing.
7. Serve the sliced steak over a bed of mushroom rice, garnished with fresh parsley.