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.
This is a sponsored post in collaboration with World Harbors Marinades. All thoughts and opinions are my own. Take a peek at the World Harbors Facebook page for more cool recipe ideas!
- 1 pound skirt steak
- 1 cup World Harbors Teriyaki Marinade plus extra for drizzling at the end
- 1 cup uncooked freekeh
- 1 purple cauliflower
- 1 eggplant sliced into rounds
- 1 head of bok-choy
- 1 yellow pepper
- 1 red pepper
- 1 slices small zucchini cut into thick
- 1 slices yellow squash cut into thick
- 1 small bunch of asparagus with the ends cut off
Place the steak into a baking dish and coat well with the teriyaki sauce, let it marinade for at least 1 hour.
Preheat the oven to 400 degrees F for the cauliflower.
Break the cauliflower into florets and drizzle with some olive oil.
Roast the cauliflower for 20 minutes
Cook the freekeh as per the package instructions and keep warm.
Preheat your grill to high.
Drizzle the eggplant, bok-choy, peppers, squash and asparagus with olive oil and season with salt and black pepper.
Grill the vegetables starting with the peppers and eggplant and finishing with the squash and asparagus, until nicely charred.
Set aside and cover with foil.
Place the skirt steak onto the hot grill and sear for 3-4 minutes turning over and repeating on the other side.
Transfer the steak to a plate and let it rest while you build your bowl.
Fill the bottom of the bowl with some freekeh.
Chop the eggplant into small cubes and add to the freekeh along with some bok-choy, cauliflower, sliced peppers, squash and asparagus.
Slice the steak into thin strips and add.
Finally drizzle some extra teriyaki sauce over the steak and vegetables.
Serve at once.