Ingredients
Method
- Pat flank steak dry with paper towels
- Season steak with salt and pepper (1 teaspoon per pound)
- Prepare vegetables on a parchment-lined tray
- Drizzle vegetables with 1 tablespoon avocado oil
- Skewer corn and halved zucchini pieces perpendicularly
- Preheat oven to 400°F (200°C)
- Sauté garlic in 1 tablespoon avocado oil until fragrant
- Add chopped parsley and cilantro, mix with vinegar for chimichurri
- Grill steak 4-5 minutes per side for medium-rare
- Place veggies on grill next to steak and cover
- Rest steak 5 minutes before slicing against the grain
- Assemble bowls with rice, steak, veggies, and chimichurri
Notes
Kosher salt creates better seasoning balance
Chimichurri keeps 7 days refrigerated
Use canola oil as an alternative
Prep rice while grilling for faster service
Test steak doneness with a kitchen thermometer
Bell peppers may be used instead of tomatoes if needed
Chimichurri keeps 7 days refrigerated
Use canola oil as an alternative
Prep rice while grilling for faster service
Test steak doneness with a kitchen thermometer
Bell peppers may be used instead of tomatoes if needed