Ingredients:

  • 1.5 lbs top sirloin steak, lean and trimmed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 500g zucchini, sliced into 0.5 inch half-moons
  • 1 tbsp avocado oil
  • 0.5 tsp dried oregano
  • 1 pinch red pepper flakes
  • 3 cups cooked jasmine rice
  • 0.25 cup fresh parsley, chopped
  • 1 medium lemon, cut into wedges
  • 2 tbsp feta cheese crumbles

Instructions:

  1. Trim any heavy silver skin from the 1.5 lbs top sirloin and cut into 1 inch cubes.
  2. Whisk 2 tbsp olive oil, 3 cloves minced garlic, 1 tbsp balsamic vinegar, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp pepper in a bowl; toss with steak.
  3. Cut 500g zucchini into 0.5 inch half moons and toss with 1 tbsp avocado oil, 0.5 tsp dried oregano, and a pinch of red pepper flakes until evenly coated.
  4. Set your cast iron skillet over medium high heat for 3 full minutes until a drop of water dances and evaporates instantly.
  5. Add the beef in a single layer, working in batches if needed. Cook 2-3 minutes per side until a dark, mahogany crust forms.
  6. Remove the steak to a plate and tent loosely with foil.
  7. In the same hot pan, add the zucchini. Cook for 3-4 minutes until the edges are softened and slightly blackened.
  8. Use a fork to aerate the 3 cups of cooked jasmine rice.
  9. Divide rice among four bowls, then top with the seared steak cubes and charred zucchini.
  10. Sprinkle with 2 tbsp feta, 0.25 cup chopped parsley, and serve with a fresh lemon wedge until the bright citrus aroma fills the air.