2 Green Onions
2 Flat Iron Steaks
¾ cup Jasmine Rice
5⅗ fl. oz. Coconut Milk
3 fl. oz. Jerk Sauce
1 Baking Sheet
1 Medium Pot
1 Medium Non-Stick Pan
Before Cooking: Preheat oven to 425 degrees
Prepare the Ingredients:
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim zucchini ends, halve lengthwise, and cut on an angle into ¼” slices. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Cook the Rice:
Bring a medium pot with rice, coconut milk, ¾ cup water, white portions of green onions, and ½ tsp. salt to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 18-22 minutes. Let rest 5 minutes, fluff grains with a fork, and keep warm. Some coconut fat may be left near surface of rice; stir gently to reincorporate for creamy rice. While rice cooks, roast zucchini.
Roast the Zucchini:
Place zucchini on prepared baking sheet. Drizzle with 1 tsp. olive oil, and season with ½ tsp. salt and ¼ tsp. pepper. Toss to coat and spread into a single layer. Bake until very tender and slightly browned, 16-18 minutes. While zucchini cooks, sear steaks.
Start the Steak:
Heat a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.
Finish the Steak:
Add jerk sauce and 2 Tbsp. water to pan and flip steaks a couple times to coat with sauce, 30 seconds to 1 minute. Incorporating a little water into sauce prevents it from reducing too quickly and burning. Remove steaks and sauce from pan and let rest 5 minutes before serving.
Plate the Dish:
Place serving of rice and zucchini on a plate and garnish with green portions of green onions. Serve steak next to vegetables. Spoon jerk sauce over steak.
We give this one 3 our of 5 stars. Flat iron steaks have a tendency to be chewy to us, no matter what we do.
(Credit: Home Chef)