This recipe is adapted from Martha Stewart's Grilling by Editors of Martha Stewart Living (Clarkson Potter, an imprint of Penguin Random House, $26).
Pair this dish with a bottle of carmenère ($22) from Chile's Colchagua Valley. The wine's spicy flavors of toasted oak and red cherry add delicious accents to each bite of the melt-in-your-mouth meat.
Sirloin Skewers With Zucchini, Mint and Rice
1 cup short-grain brown rice
3 green onions, thinly sliced crosswise
8 ounces sirloin steak, cut into 1 ½-inch cubes
2 medium zucchini, halved crosswise and cut into spears
Coarse salt and ground black pepper
Extra-virgin olive oil, for grill and drizzling
½ cup fresh mint leaves
½ teaspoon red-pepper flakes
Lime wedges, for serving
Soak 4 wooden skewers, if using, in water 30 minutes.
Bring rice and 2 cups water to a boil. Reduce heat to a simmer and cover. Cook rice until tender and water is absorbed, about 45 minutes. Let stand, covered, 5 minutes. Fluff with a fork. Stir in green onions.
Heat grill to medium-high. Thread beef onto skewers. Season beef and zucchini with salt and black pepper; drizzle with oil. Lightly oil grates. Grill beef and zucchini, turning occasionally until cooked through and blackened in parts, 6 to 8 minutes for each. Transfer rice to a platter, and arrange beef and zucchini on top. Scatter with mint leaves and red pepper flakes. Serve with lime wedges.
Makes 4 servings.
Food on 09/18/2019