Serves 4
1 pouch (10 ounces) frozen
cooked brown rice
1 tablespoon vegetable oil
½ tablespoon chopped fresh
ginger
1 clove garlic, chopped
⅝ teaspoon curry powder
½ can (15.5 ounce) chickpeas,
rinsed
½ can (13.5 ounce) coconut milk
1½ tablespoons extra-virgin
olive oil, divided
½ large onion, sliced
½ bag (10 ounces) frozen sliced
bell peppers
Salt and pepper
½ container (5 ounces) baby
spinach leaves
1 tablespoon red wine vinegar
½ teaspoon crumbled dried
oregano
3½ ounce flatiron steak
4 hero (sub) rolls, split, some
inner crumbs removed
1.
Position a broiler rack 4 to 5 inches from the
heat, and a second rack in the lower third of the oven. Preheat the broiler.
2.
Microwave or heat the rice according to package
directions.
3.
Meanwhile, in a medium skillet, heat the vegetable
oil over medium heat and cook the ginger and garlic, stirring for 2 minutes. Add the curry powder and cook, stirring, for
1 minute.
4.
Stir in the chickpeas and coconut milk and bring
to a boil; cook 2 minutes. Increase heat
to medium-high and add ½ tablespoon olive oil, onion, and bell peppers; season
with salt and pepper. Cook, stirring, 2
minutes. Stir in the spinach and cook,
stirring, until just wilted, about 2 minutes.
5.
Meanwhile, whisk together the vinegar, oregano,
and remaining olive oil. Season with
salt and pepper.
6.
Season the steak with salt and pepper and broil,
turning once, for about 8 minutes for medium-rare. While the steak is broiling, toast the rolls
on a baking sheet on the bottom rack for 3 minutes.
7.
Let the steak rest for 5 minutes, then thinly
slice. Toss with curry mixture, then
with dressing. Divide rice among half of
rolls and top with curry mixture; top with other half of rolls.
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