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
1 1/2 lbs. Flank Steak
4 tbsp. Oil, divided
2 tsp. McCormick® Culinary Oregano, Divided
2 1/2 tbsp. McCormick® Culinary Crushed Jalapeño, Divided
3 tbsp. McCormick® Grill Mates® Cracked Pepper, Garlic and Sea Salt Seasoning, Divided
1 ea. Squash, Yellow, Medium, Quartered lengthwise
1 ea. Zucchini, Medium, Quartered lengthwise
1 ea. Bell Pepper, Red, Medium, Seeded, Cut into large strips
1 ea. Onion, White, Medium, Cut into 1/2-inch thick slices
1 tbsp. Lime Juice, Fresh
Peruvian Rice
2 tbsp. Olive Oil
1 1/2 cups Basmati Rice
4 ea. Garlic Cloves, Minced
1 tsp. McCormick® Culinary Ground Cumin
1 tsp. Kosher Salt
2 1/4 cups Water or Stock
Jalapeno Chimichurri
1 ea. Shallot, Medium, Peeled
3 ea. Garlic Cloves, Peeled
2 tbsp. McCormick® Culinary Crushed Jalapeño
3 tbsp. Red Wine Vinegar
1 tbsp. Lemon Juice, Fresh
1/2 tsp. Salt
1/4 tsp McCormick® Culinary Ground Black Pepper
1 cup Flat-leaf Parsley, Fresh, Packed
1/2 cup Cilantro, Fresh, Packed
2 tsp McCormick® Culinary Oregano Leaves
1/2 cup Olive Oil
Garnish
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.
Serves 4
