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 | Serves 4
- 1 1/2 pounds Flank Steak
- 4 tbsps Oil, divided
- 2 tsps , divided
- 2 1/2 tbsps McCormick Culinary ® Crushed Jalapeno Pepper , divided
- 3 tbsps Grill Mates ® Cracked Black Pepper & Garlic with Sea Salt , divided
- 1 each Squash, yellow, medium, quartered lengthwise
- 1 each Zucchini, medium, quartered lengthwise
- 1 each Bell Pepper, red, medium, seeded, cut into large strips
- 1 each Onion, white, medium, cut into 1/2-inch thick slices
- 1 tbsp Lime Juice, fresh
Peruvian Rice | Serves 4
- 2 tbsps Olive Oil
- 1 1/2 cups Basmati Rice
- 4 each Garlic Cloves, minced
- 1 tsp McCormick Culinary ® Cumin, Ground
- 1 tsp Kosher Salt
- 2 1/4 cups Water
Jalapeno Chimichurri | Serves 4
- 1 each Shallot, medium, peeled
- 3 each Garlic Cloves, Peeled
- 2 tbsps McCormick Culinary ® Crushed Jalapeno Pepper
- 3 tbsps Red Wine Vinegar
- 1 tbsp Lemon Juice, fresh
- 1/2 tsp Salt
- 1/4 tsp McCormick Culinary ® Black Pepper, Pure Ground
- 1 cup Flat-leaf Parsley, fresh, packed
- 1/2 cup Cilantro, fresh, packed
- 2 tsps
- 1/2 cup Olive Oil
Garnish | Serves 4
- Pickled Red Onions
- Cilantro, chopped
Procedure
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.
