1.5 to 2 lbs Steak (such as sirloin, ribeye, or flank steak)
4 Tbsp. Honey Better Butter
4 Tbsp. Sriracha sauce
2 C. Cooked white rice
2 Medium cucumbers, thinly sliced
Salt and pepper, to taste
Fresh cilantro, sesame seeds and diced green onion for garnish (optional)
Thinly slice the steak against the grain into strips. Season the steak slices with salt and pepper.
In a small bowl, mix the Honey Better Butter and Sriracha hot sauce until well combined.
Cook the rice according to the package instructions and set it aside.
Heat a large skillet or grill pan over medium-high heat. Add the steak slices to the pan and cook for about 3-4 minutes per side, or until the desired level of doneness is reached. You may need to cook the steak in batches, depending on the size of your pan.
Once the steak is cooked, remove it from the pan and let it rest for a few minutes.
In the same pan, add the honey sriracha butter mixture and cook for about 1-2 minutes, until it melts and becomes a glaze.
Return all the cooked steak to the pan and toss it in the honey sriracha glaze until well coated. Cook for an additional minute to heat through.
Divide the cooked rice among four serving bowls.
Top the rice with the honey sriracha glazed steak slices.
Arrange the thinly sliced cucumber on top of the steak in each bowl.
Garnish with fresh cilantro, sesame seeds, and green onion if desired.