Ingredients:

  • 1.5 lb sirloin steak
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 2 cups cooked basmati rice
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1/4 tsp salt
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 cup Greek yogurt
  • 1 tbsp sriracha
  • 1 tsp honey
  • 1 tsp lime juice

Instructions:

  1. Whisk together olive oil, soy sauce, lime juice, ground cumin, minced garlic, and black pepper in a bowl. Toss the sliced steak in the marinade and let it sit at room temperature for 15 minutes.
  2. Fold lime juice, lime zest, and chopped cilantro into the warm, cooked basmati rice.
  3. Preheat the grill or cast iron grill pan to high (450°F/230°C).
  4. Sear the steak for 4–6 minutes per side until a mahogany-colored crust forms. Remove from heat and let the steak rest on a plate.
  5. Coat zucchini and red bell pepper in olive oil and smoked paprika. Grill for 3–5 minutes until charred but still crisp.
  6. In a small bowl, whisk together Greek yogurt, sriracha, honey, and lime juice to create the creamy sauce.
  7. Divide the cilantro lime rice among four bowls, arrange grilled vegetables on one side, and top with steak sliced against the grain.
  8. Drizzle the creamy sauce over the steak in a zig-zag pattern and serve immediately.