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 (675 grams) Flank Steak
- 4 tbsp (120 milliliters) Oil, divided
- 2 tsp (10 milliliters) Club House ® Oregano Ground , divided
- 2 1/2 tbsps (38 milliliters) Club House ® Crushed Jalapeno Pepper , divided
- 3 tbsps (45 milliliters) Club House La Grille ® 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, medium, seeded, cut into large strips
- 1 each Onion, medium, cut into 1/2-inch thick slices
- 1 tbsp (15 milliliters) Lime Juice, fresh
Peruvian Rice | Serves 4
- 2 tbsps (30 milliliters) Olive Oil
- 1 1/2 cups (375 milliliters) Basmati Rice
- 4 cloves Garlic Cloves, minced
- 1 tsp (5 milliliters) Club House ® Cumin, Ground
- 1 tsp (5 milliliters) Kosher Salt
- 2 1/4 cups (560 milliliters) Water
Jalapeno Chimichurri | Serves 4
- 1 each Shallot, medium, peeled
- 3 each Garlic Cloves, peeled
- 2 tbsps (30 milliliters) Club House ® Crushed Jalapeno Pepper
- 3 tbsps (45 milliliters) Red Wine Vinegar
- 1 tbsp (15 milliliters) Lemon Jucie, fresh
- 1/2 tsp (2 milliliters) Salt
- 1/4 tsp (1 milliliter) Club House ® Pepper, Black Ground
- 1 cup (250 milliliters) Flat-leaf Parsley, fresh, packed
- 1/2 cup (125 milliliters) Cilantro, fresh, packed
- 2 tsps (10 milliliters) Club House ® Oregano Leaves
- 1/2 cup (125 milliliters) Olive Oil
Garnish | Serves 4
- Pickled Red Onions
- Cilantro, chopped
Procedure
Prep
- For the Steak, mix 2 tbsp. (30 ml) of the oil, 1 tsp. (5 ml) oregano, 1 1/2 tbsp. (23 ml) crushed jalapeno, 2 tbsp. (30 ml) Grill Mates Cracked Pepper, Garlic, and Sea Salt Seasoning. Rub steak with mixture. Marinate at least 2 hours.
- Toss vegetables with remaining 2 tbsp. (30 ml) oil, 1 tsp. (5 ml) oregano, 1 tbsp. (15 ml) crushed jalapeno, and 1 tbsp. (15 ml) 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.
