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
- 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)
- 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
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.