Grilled Steak And Broccoli Grain Bowl Food

GRILLED BROCCOLI STEAKS WITH BASIL AND FETA CHEESE

Steps:

• Get ready: Preheat the grill on high.
• The broccoli: Place the broccoli on a flat surface. Peel the stems with a vegetable peeler, then trim each side of the broccoli so it sits flat like a steak. In a medium bowl, combine the garlic and 4 tablespoons of the olive oil with a pinch salt. Arrange the broccoli on a baking sheet and brush with the oil mixture.
• Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Place the broccoli steaks directly on the hottest part of the grill and char 3 to 4 minutes, covered. Rotate the steaks a half turn and char another 3 minutes, covered. Flip the steaks and char another 3 to 4 minutes on their second side. Close the lid and cook until the broccoli stem is tender when pierced with the tip of a knife, 5 to 8 additional minutes. Remove the steaks from the grill and place on a tray with a fitted rack to rest.
• The sauce: In a medium bowl, combine the red wine vinegar and remaining 2 tablespoons olive oil with the oregano. Coarsely chop the basil (stems and all) and add it to the bowl along with the mint leaves and feta cheese.
• Serve: Arrange the broccoli on a serving platter. Spoon all of the feta mix over the top.

BROCCOLI GRAIN BOWL WITH STEAK

Steps:

• Preheat the broiler with a baking sheet under the heat source. Combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil in a small bowl; brush on both sides of the steak and season lightly with salt and pepper. Add the steak to the hot baking sheet and broil until browned around the edges and a thermometer inserted into the side registers 120 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and cook, stirring occasionally, until the grains are thawed and no liquid remains, about 8 minutes.
• Push the grains to one side of the skillet and add the cabbage and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and charred in spots, 4 to 5 minutes. Add the scallions, ginger and garlic; stir the vegetables into the grains and cook until the scallions are softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil.
• Thinly slice the steak against the grain. Divide the grain mixture among bowls. Top with the steak; drizzle with more oyster sauce.

PORK AND BROCCOLI GRAIN BOWL

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
• Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
• While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
• Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.

GRILLED STEAK AND RICE BOWL

Steps:

• Preheat a grill to medium high. Pierce the steak all over with a fork. Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl. Add the steak; turn to coat. Let sit 10 minutes. Meanwhile, cook the rice as the label directs, adding the ginger to the cooking water.
• Brush the grill grates with vegetable oil. Remove the steak from the marinade; add the scallions to the marinade and set aside. Grill the steak, 8 to 10 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, remove the scallions from the marinade and grill, turning, until charred, about 3 minutes; transfer to the cutting board.
• Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar. Thinly slice the steak against the grain and roughly chop the scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.

GRAIN BOWLS WITH GRILLED CORN, STEAK, AND AVOCADO

Steps:

• Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
• Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare (2-3 minutes per side for skirt; 3-4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
• Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
• Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
• Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"-6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
• Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.