Ternera y arroz de inspiración griega

Ingredientes

• zest from 1 lemon
• 1/4 cup lemon juice (fresh)
• 1/4 cup white vinegar
• 4 cloves garlic (roughly chopped)
• 1 1/2 teaspoon sugar
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon oregano
• 1/2 cup olive oil
• 1 1/2 - 2 pound flank steak
• non-stick spray or drizzle of olive oil
• 10-12 ounce pack grape tomatoes
• 6 ounce jar artichoke hearts, marinated (drained and roughly chopped)
• 2 cups cooked brown rice
• 1/4 cup chopped fresh parsley
• 1/4 cup reduced fat or fat free feta cheese

Preparación

1. 1

   --- Marinating ---

2. 2

   Place all marinade ingredients, except oil, in a blender. Blend for a few seconds and then with the blender on low, slowly drizzle in olive oil. Set aside ¼ cup of marinade and store in fridge. Place remaining marinade in bag with steak and marinate, refrigerated, for at least 6 hours (longer is fine). Rotate bag occasionally to evenly distribute marinade.

3. 3

   Rinse steak in cool water and pat dry with paper towels. With a sharp knife, very lightly score the top in a diamond pattern. Place steak in a zip-top bag or a shallow pan.

4. 4

   --- Cooking ---

5. 5

   When ready to cook, remove steak and sprinkle with kosher salt and fresh cracked black pepper. You may cook steak in one of 3 ways:

6. 6

   Broil:Preheat broiler and place steak on a broiler pan. Cook for about 5-8 minutes on each side, or until top is slightly browned and internal temperature reaches about 135℉.Outdoor grill:Heat grill to high heat. Lightly oil grill grates and place steak on grill. Decrease heat to medium-high. Sear 5-8 minutes per side or until internal temp reaches 135℉.Indoor grill pan: Heat indoor grill pan to medium high heat. Once pan is hot (water droplets should sizzle when dropped on pan) brush pan with canola/vegetable oil. Place steak on pan and cook for 5-8 minutes. Flip steak and cook until internal temp reaches about 135℉.

7. 7

   When steak is done cooking, place on cutting board and tent with foil. Let rest for 5 minutes before slicing.

8. 8

   While steak is cooking, heat a small sauté pan to medium heat. When hot, add a small drizzle of olive oil and add tomatoes. Stir/toss often, cooking for 4-5 minutes or so, until skins are slightly blackened in spots and tomatoes start to burst. Remove from heat and add rice, artichokes, parsley, and feta. Add 2 tablespoons reserved marinade/dressing and toss to combine. Slice steak thinly across the grain and serve over rice mixture.