Fun Lunch Friday! Grilled Steak & Veggie Skewers with Lemon Herb Rice

This week’s Fun Lunch Friday is all about balancing juicy, succulent and tender steak paired with an amazing veggie medley, and a side of zesty lemon herb rice. Perfect for a quick, flavorful, and down to your soul satisfying meal that’ll bend your mind.

Ingredients:

For the Steak:

• 2 Ribeye steaks (or your choice of cut)
• 1 tbsp Diamond Crystal salt
• 1 tsp freshly ground Tellicherry pepper
• 1 tbsp olive oil
• 1 tsp garlic powder

For the Veggie Skewers:

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, quartered
• 8-10 cherry tomatoes
• Olive oil for brushing
• Salt and pepper to taste

For the Lemon Herb Rice:

• 1 cup jasmine rice
• 1 tsp coarse ground black pepper
• 1/2 tsp Thyme
• 1/2 tsp Oregano
• 1/4 tsp Rosemary
• 1 tbsp fresh parsley, chopped
• 1 tsp Maldon or Diamond Crystal salt
• 2 cups chicken broth
• 2 tbsp creamed and salted butter
• Zest of 1 lemon (Meyer if you can)

Directions:

1. Prep the steak: Season the ribeye steaks generously with salt, pepper, and garlic powder. Drizzle with olive oil and set aside to marinate for 10-15 minutes.
2. Veggie skewers: Thread the bell peppers, zucchini, onion, and tomatoes onto skewers. Brush with olive oil and season with salt and pepper. Set aside.
3. Rice: Rinse the rice under cold water. Bring 2 cups of water or broth to a boil, add the rice, and cover. Reduce heat to low and simmer for 15 minutes. Remove from heat and fluff with a fork. Stir in butter, lemon zest, and parsley. Season with salt and pepper.
4. Grill the steak & skewers: Preheat your grill or grill pan to medium-high heat. Grill the steak for 4-5 minutes per side, or until your preferred doneness. At the same time, grill the veggie skewers for 5-7 minutes, turning occasionally, until they’re tender and slightly charred.
5. Serve: Slice the steak into thin strips, and serve alongside the veggie skewers and a generous helping of lemon herb rice.

Chef’s Notes:

• For an added burst of flavor, drizzle a little balsamic glaze over the veggies once they’re off the grill.
• If you want to add a little extra zing, squeeze fresh lemon juice over the steak just before serving.

Enjoy your lunch! Life’s too short for boring meals.

Bryan-David Scott