Hi friends. I’m back! I took some time the past couple of months to recharge and focus on my family, which was exactly what I needed. I’ve been testing some new recipes lately and am now ready to share them with you. The first one up is this brown rice bowl. It was a big hit with my family and will be added to my dinner rotation. It would be great with grilled chicken, salmon, or tofu.
2 lbs flank steak
2 ears corn, husked
2 medium zucchini, quartered
1-2 Tbsp avocado oil
fresh ground pepper and salt
Chimichurri ingredients:
1/2 cup cilantro (leaves and stems)
1/2 cup parsley (leaves and stems)
3 Tbsp fresh oregano
1 lemon, zested and juice
4 garlic cloves
1/2 cup extra virgin olive oil
3 Tbsp red wine vinegar
1 tsp crushed red pepper flakes
1 1/2 tsp salt
Start by making the chimichurri by placing all the ingredients into a food processor. Pulse until the mixture is combined. Check seasoning and add any additional salt or fresh ground pepper if desired. Transfer to a jar and set aside. Place any remaining sauce in the refrigerator for up to a week.
Preheat your grill to medium heat (450-500 degrees). Pat the steak dry with paper towels and place in a shallow baking dish. Generously season both sides with salt and fresh ground pepper. Set aside.
Coat the chopped zucchini with avocado oil and season with salt and pepper. Place in a grill basket and then onto the grill. The corn cobs can be set right on the grill to cook – rotate as needed to cook all sides. Grill the steak for about 4 to 5 minutes per side (or longer if desired). Allow the steak to rest before slicing into thin strips. Remove the corn from the cob and place it into a bowl.
Create your bowl with cooked brown rice, veggies, steak, and sliced avocado. Drizzle the chimichurri sauce over the top and enjoy.
Source: Plays well with Butter
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