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Grilled Burrito Bowls

Take a break from the standard grilled steak by jazzing it up and making these zesty burrito bowls. Leftovers make excellent nacho toppings. The steak can easily be replaced with 2 additional squash or a head of broccoli, making this dish vegan-friendly and full of flavor. Also, if shishito peppers are hard to come by, two sliced bell peppers will substitute just fine.

Yield: 4 servings

Ingredients:

  • 1 cup coconut water
  • 1 cup filtered water
  • 1 cup brown or white rice
  • 1 small red onion
  • 1/3 lb shishito peppers (about 30)
  • 2 Tbsp olive oil
  • 2 large zucchini or yellow squash, halved lengthwise
  • 2/3 - 1 lb flank steak
  • 1 15 oz can black beans
  • 1 cup chopped cilantro
  • 2 limes, 1 juiced and 1 quartered
  • Toppings: guacamole, sour cream, cheese, salsa, etc.
  • Spice Rub (recipe below)

Spice Rub:

  • 1 tsp ground chipotle pepper
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp kosher salt

Instructions

Bring coconut water and filtered water to a low boil. Add a pinch of salt and rice, reduce heat to low, and cover. Cook until tender, about 20-30 minutes.

While rice is cooking, preheat grill to medium-high heat. Combine spices for the rub and set aside. Remove stems from peppers; no need to remove seeds, as they will become tender when cooked. Slice onion in half, then into -inch strips. Put peppers and onion in a bowl, drizzle with olive oil, sprinkle with 1 tsp spice rub, and toss to coat.

Put flank steak between two pieces of cling wrap and strike it 10-15 times with a meat mallet or rolling pin to tenderize. Brush zucchini with olive oil. Sprinkle remaining rub over both sides of steak and zucchini.

Put pepper and onion mixture on a vegetable grill plate or piece of foil and place on the grill. Add zucchini and steak to the grill. Cook pepper mixture, stirring occasionally, for 10-15 minutes, or until peppers are blistered and onions are tender. Cook zucchini for 8 minutes on each side, or until it begins to soften but isn't mushy. For a 1/2-inch thick steak cooked medium, grill for 6-8 minutes on each side. Remove everything from the grill and allow steak to rest for 5 minutes before slicing.

While steak is resting, drain and rinse black beans. Add to cooked rice, along with cup cilantro and juice of 1 lime. Mix thoroughly. Thinly slice zucchini and flank steak (against the grain). Divide rice and bean mixture among 4 bowls and top with grilled vegetables and steak. Serve hot with a slice of lime and any additional toppings desired.