• Katherine Arthurs

Ginger Grilled Steak with Coconut Lime Rice + Aminos Roasted Vegetables

I can smell the weekend. Who else likes a grilled steak on the weekends? HECK - I like a grilled steak any day of the week. BUT since it's Friday afternoon and I know you are thinking about what to make this weekend. Make this!


A simple wet spice rub, hot grill and simple roasted vegetables + my favorite coconut rice...it's a meal!


I used flat iron steak for this recipe - which I love. You don't have to marinate it very long at all - it has great fat to meat ratio and when sliced thinly, you aren't chewing for days. Flank Steak or Skirt steak would work great here too!

Ginger Grilled Steak with Coconut Lime Rice + Aminos Roasted Vegetables


2 tablespoons coconut aminos or soy sauce

1 teaspoon ground ginger

1 teaspoon honey

1/2 teaspoon smoked paprika

1 flat iron steak (about 1 1/2 lbs), room temperature


Heat your grill on high heat.


On a large plate or sheet pan, combine all ingredients. Coat the steak on both sides - using your hands, works best.


When the grill is hot, add the steak and put the lid down. Cook for 4 minutes and flip. Cook for another 3-4 minutes, depending on how you like your steak. Remove from the grill and let rest on a cutting board for at least 5 minutes. Slice thinly and serve.


Aminos Roasted Vegetables


2-3 tablespoons coconut aminos

large pinch of eat salt + pepper

2 large carrots, peeled to form spaghetti strings

1 large floret of broccoli

1 large floret of cauliflower


Preheat your oven to 425F. On a sheet pan, combine all ingredients. Use your hands to best combine and coat the vegetables with the aminos. Spread them out so they all have room on the pan and aren't layers.


Roast for 12-15 minutes. Remove from oven and serve right away.


Coconut Lime Rice


1 2/3 cups water

1/2 cup full fat canned coconut milk

1 cup jasmine rice

1/2 teaspoon salt

zest from 1 lime


In a small sauce pot bring the water + coconut milk to a boil. Add the rice + salt. Put a lid on it and turn the heat to low. Simmer for 12 minutes, without opening the lid.


Check with a fork to see if the rice is cooked through - if the rice is still crunchy, add a little bit more liquid (about 1/4 cup of water) and cover and cook for another 2-4 minutes.


Add lime zest and fluff with a fork. Keep lid removed until you serve it.


*Coconut milk makes the rice less fluffly and more creamy - fyi.


Enjoy!