GrillAmerican
Grilled steak and zucchini bowl
Steak on the grate, zucchini next to it, rice, a sauce. The garden on the plate.
Made it?
35 min · 25 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- flank or sirloin1 1/2 lb
- kosher salt2 tsp
- zucchini, thick coins3
- olive oil2 tbsp
- cooked rice2 cups
- lime1
- crema or yogurt1/3 cup
- garlic clove1
- to finishcilantro
Method
- 1
Salt the steak. Oil, salt on the zucchini.
- 2
Hard grate. Steak 3–4 minutes a side to 128°F. Zucchini until striped. Rest the steak 8. Slice.
- 3
Bowls: rice, zucchini, steak. Crema mashed with garlic and lime. Cilantro.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
Same cut
Skirt and flank
Same steak. Pick the plate.