Grilled Veggies With Seared Flank Steak
Getting into the Cinco de Mayo spirit means rice and beans, grilled flank steak and veggies. In true family tradition, salsa on the side for everything. This salad is a great, easy and quick salad that can be served either hot or cold and has just enough spice to make it onto a Mexican themed dinner or as a side to any feast.
The marinade also tastes fabulous on meat, so I was able to marinate both veggies and flank steak in the same delicious sauce. The only difference in flavor being the veggies get finished with chopped cilantro and another squeeze of fresh lime juice.
- 4 cloves garlic, minced
- 2 T fresh oregano, chopped
- 3 T olive oil
- 2 limes, juiced
- salt and pepper
- I took a few tablespoons of this and rubbed it into the steak on both sides and let it warm to room temperature. The veggies I tossed in a bowl, except for the onions, which just got sort of laid down and brushed. My grill takes about 20-30 minutes to get hot and then another 10 minutes to prep. After it was good and clean and well seasoned I seared the steak on both sides, about five minutes per side, and then pulled it off to the cold side of the grill.
- I let the grill heat back up, then seared all of the veggies, onions and tomatoes first and then the thick zucchini slices. Once the zucchini was on the grill I put on the lid, this helped to bring the steak back up to temp through convection and to cook the zucchini slices through.
- I seared the other side of the squash, pulled the steak off and rested it under foil and then chopped up the grilled veggies. I placed them all in a bowl, seasoned to taste, sprinkled with chopped cilantro, another splash of oil and a squeeze of lime and they were good to go.
- By that time our rice and beans were done and the steak was well rested and equalized in temperature. It sliced perfectly and was medium rare throughout.
- A couple of heated tortillas and we were ready to eat. This is a great Cinco de Mayo meal for two to ten. The rice is especially good and easy to make. We ended up using a little more liquid than called for in cooking normal rice, which allows it to really fluff up. ¡Viva la vida de buena comida!
- 1/2 white onion, chopped
- 2 cloves garlic
- 1 jalapeno
- 3 Roma tomatoes, chopped
- 2 T vegetable oil
- 1 T cumin seeds
- 2 cups long grain rice
- 2 1/2 cups chicken stock
- 2 T fresh oregano
- Salt and pepper
- In a blender or food processor mix onion, garlic, jalapeno, tomatoes with stock. In a heavy-bottomed, four quart pot or Dutch oven heat oil over medium-high heat. When hot add cumin and sauté briefly, about 30 seconds, or until acutely fragrant. Add rice and sauté, stirring frequently, until rice is opaque and slightly browned.
- This helps to seal in the starch and keep the rice from becoming too sticky. When rice is beginning to brown slightly add liquid and bring to a boil. Reduce to simmer, cover and cook for 20-25 minutes, or until rice has absorbed all liquids. Remove from heat and let sit for 10 minutes.
- Fluff with a fork and serve.