Jalapeno Chimichurri Steak Bowl

Prep

1. For the Steak, mix 2 tablespoons of the oil, 1 teaspoon oregano, 1 1/2 tablespoons crushed jalapeno, 2 tablespoon Grill Mates Cracked Pepper, Garlic, and Sea Salt Seasoning. Rub steak with mixture. Marinate at least 2 hours.
2. Toss vegetables with remaining 2 tablespoons oil, 1 teaspoon oregano, 1 tablespoon crushed jalapeno, and 1 tablespoon Cracked Pepper, Garlic and Sea Salt Seasoning.
3. 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.
4. For the Chimichurri, place shallot, garlic, crushed jalapeno, vinegar, lemon juice, salt and pepper in food processor. Pulse until finely minced.
5. 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

1. Grill flank steak until medium-rare. Rest 10 minutes before slicing. Drizzle with lime juice. Hold warm.
2. Grill vegetables about 2 to 3 minutes per side or until nicely charred. Cool slightly; cut into bite-size pieces for serving. Hold warm.
3. Serve sliced steak and grilled vegetables over bed of Peruvian rice. Top with jalapeno chimichurri and garnish with pickled red onions and cilantro.