Grilled summer vegetables with World Harbors beef teriyaki skirt steak and healthy freekeh super-grain.
It'll be so strange when fall comes around and the need to cook everything on my grill will evaporate. I always tell myself that living in such a fair weather climate will let me grill 365 days a year, but fall is the time for slow-cooked meals in the oven like braised chuck roasts and short ribs.
But it's still technically summer and even though I've seen the word pumpkin being thrown around recently, I haven't seen it at Starbucks yet. That's the official gauge for fall. The Pumpkin Spice Latte, right?
Even the bok-choy didn't escape the grill for this beef teriyaki mega bowl. A simple drizzle with olive oil and some salt and pepper is all it needs.
Don't be scared when you see how many ingredients are in this dish, In fact almost all of these veggies were grilled except for the purple cauliflower which was roasted in the oven. And all of those healthy vegetables are sitting on top of some freekeh, which annoyingly keeps auto-correcting to "freaked".
I was actually freaked out how good this mega bowl tasted.
This was my second post in a series for World Harbors Marinades. The first one was Jamaican Jerk Salmon and it turned out so good!
This time I marinaded skirt steak, my favorite grill meat because it's so darn easy to cook, overnight in World Harbors Teriyaki Sauce. It's slightly sweet with a pineapple edge to it, this would be so good on chicken wings!
I like my steak medium-rare so a few minutes each side is all it takes. Let it rest while you start building your bowl and then slice into thin strips.
Lay the steak on top like it's the boss and then add some more teriyaki sauce just to mix through. Is there ever enough teriyaki sauce? I don't think so.
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