Ginger Grilled Steak with Coconut Lime Rice and Aminos Roasted Vegetables

March 18, 2021

I can smell the weekend. Who else likes a grilled steak on the weekends? HECK – I like a grilled steak any day of the week. BUT since it’s Thursday afternoon and I know you are thinking about what to make this weekend. Make this!

A simple wet spice rub, hot grill and simple roasted vegetables and my favorite coconut rice…it’s a meal.

I used flat iron steak for this recipe

I love flat iron steaks.

You don’t have to marinate it very long at all – it has great fat to meat ratio and when sliced thinly, you aren’t chewing for days. Flank Steak or Skirt steak would work great here too!

Check out these steak recipes.

Peanut Steak and Cucumber Salad

Coconut Aminos Grilled Steak Skewers

Hanger Steaks with Roasted Tomato & Basil Chimichurri

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Ginger Grilled Steak with Coconut Lime Rice and Aminos Roasted Vegetables

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Author: White Sparrow
Total Time: 8 hours 55 minutes
Yield: 4-6 1x
Diet: Gluten Free

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Ingredients

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2 tablespoons coconut aminos or soy sauce
1 teaspoon ground ginger
1 teaspoon honey
1/2 teaspoon smoked paprika
1 flat iron steak (about 1 1/2 lbs), room temperature

Aminos Roasted Vegetables

2–3 tablespoons coconut aminos
large pinch of eat salt and pepper
2 large carrots, peeled to form spaghetti strings
1 large floret of broccoli
1 large floret of cauliflower

Coconut Lime Rice

1 2/3 cups water
1/2 cup full fat canned coconut milk
1 cup jasmine rice
1/2 teaspoon salt
zest from 1 lime

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Instructions

Heat your grill on high heat.
On a large plate or sheet pan, combine all ingredients. Coat the steak on both sides – using your hands, works best.
When the grill is hot, add the steak and put the lid down. Cook for 4 minutes and flip. Cook for another 3-4 minutes, depending on how you like your steak. Remove from the grill and let rest on a cutting board for at least 5 minutes. Slice thinly and serve.

For the roasted vegetables

Preheat your oven to 425F. On a sheet pan, combine all ingredients. Use your hands to best combine and coat the vegetables with the aminos. Spread them out so they all have room on the pan and aren’t layers.
Roast for 12-15 minutes. Remove from oven and serve right away.

For the Coconut Rice

In a small sauce pot bring the water and coconut milk to a boil. Add the rice and salt. Put a lid on it and turn the heat to low. Simmer for 12 minutes, without opening the lid.
Check with a fork to see if the rice is cooked through – if the rice is still crunchy, add a little bit more liquid (about 1/4 cup of water) and cover and cook for another 2-4 minutes.
Add lime zest and fluff with a fork. Keep lid removed until you serve it.

*Coconut milk makes the rice less fluffy and more creamy.