Juicy flank steak and fresh grilled veggies well seasoned with a hint of heat, served over fluffy Peruvian rice and finished with a bold jalapeño chimichurri. Bright, zesty, and packed with layered heat.
Ingredients
- Grilled Steak and Vegetables
- 1 1/2 pounds flank steak
- 4 tablespoons oil, divided
- 2 teaspoons, divided
- 2 1/2 tablespoons jalapeno pepper, crushed, divided
- 3 tablespoons Cracked Black Pepper & Garlic with Sea Salt, divided
- 1 each squash, yellow, medium, lengthwise, quartered
- 1 each zucchini, medium, lengthwise, quartered
- 1 each bell pepper, red, medium, cut into large strips
- 1 each onion white, medium, cut into 1/2-inch thick slices
- 1 tablespoon lime juice, fresh
- Peruvian Rice
- 2 tablespoons olive oil
- 1 1/2 cups basmati rice
- 4 each garlic cloves, minced
- 1 teaspoon Cumin, Ground
- 1 teaspoon kosher salt
- 2 1/4 cups water - Substitutesstock
- Jalapeno Chimichurri
- 1 each shallot, medium, peeled
- 3 each garlic cloves, peeled
- 2 tablespoons jalapeno pepper, crushed
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice, fresh
- 1/2 teaspoon salt
- 1/4 teaspoon Black Pepper, pure, Ground
- 1 cup flat-leaf parsley, fresh, packed
- 1/2 cup cilantro, fresh, packed
- 2 teaspoons [MISSING PRODUCT – REVIEW]
- 1/2 cup olive oil
- Garnish
- Pickled red onions
- Cilantro, chopped
Nutrition Information
(per serving)
Juicy flank steak and fresh grilled veggies well seasoned with a hint of heat, served over fluffy Peruvian rice and finished with a bold jalapeño chimichurri. Bright, zesty, and packed with layered heat.
Key products
Instructions
Prep
- For the Steak, mix 2 tbsp. of the oil, 1 tsp. oregano, 1 1/2 tbsp. crushed jalapeno, 2 tbsp. Grill Mates Cracked Pepper, Garlic, and Sea Salt Seasoning. Rub steak with mixture. Marinate at least 2 hours.
- Toss vegetables with remaining 2 tbsp. oil, 1 tsp. oregano, 1 tbsp. crushed jalapeno, and 1 tbsp. Cracked Pepper, Garlic and Sea Salt Seasoning.
- For the Rice, in a saucepot, heat oil on medium heat. Toast cumin, rice, and garlic until golden brown. Add water and salt; bring to a boil. Cover. Simmer 16 minutes and remove from heat. Let stand 5 to 6 minutes then fluff with a fork before serving. Hold warm.
- For the Chimichurri, place shallot, garlic, crushed jalapeno, vinegar, lemon juice, salt and pepper in food processor. Pulse until finely minced.
- Add herbs and pulse until well chopped but not over-processed. Stream in olive oil and pulse until combined. Transfer to container and let rest 1 hour before adjusting seasoning to taste. Hold for service.
Service
- Grill flank steak until medium-rare. Rest 10 minutes before slicing. Drizzle with lime juice. Hold warm.
- Grill vegetables about 2 to 3 minutes per side or until nicely charred. Cool slightly; cut into bite-size pieces for serving. Hold warm.
- Serve sliced steak and grilled vegetables over bed of Peruvian rice. Top with jalapeno chimichurri and garnish with pickled red onions and cilantro.
