Ingredients
Scale
- 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
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.
- Prep Time: 535
- Category: beef