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Grilled Beef with Autumn Vegetable Rice

This one-pan dish combines grilled beef and seasonal vegetables with fragrant rice, perfect for a cozy October evening.

One-pan
Prep 20m · Cook 35m · Total 55m
10 ingredients

As autumn settles in Belgium, the vibrant colors of seasonal produce inspire this dish, mirroring the diverse political landscapes and negotiations of recent events. The grilling technique enhances the flavors of the beef, while the rice base provides a comforting, hearty feel. Seasonal vegetables like pumpkin and Brussels sprouts bring freshness and warmth, reflecting the transition of nature in October. Inspired by G.O.P. Blocks Bid to Halt Trump’s Attacks in the Caribbean Sea and With Mideast Deal, Trump Is on the Brink of a Major Diplomatic Accomplishment.

Instructions

  1. In a bowl, mix soy sauce, olive oil, minced garlic, and black pepper to create a marinade.
  2. Add the beef steak, ensuring it's well-coated. Marinate for at least 15 minutes.
  3. While the beef marinates, heat a large pan over medium heat. Add the diced pumpkin and halved Brussels sprouts. Sauté for about 5 minutes until they begin to soften.
  4. Add the rice to the pan, stirring to combine with the vegetables. Pour in the vegetable broth and bring to a boil.
  5. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
  6. Meanwhile, heat a grill pan over high heat. Grill the marinated beef for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
  7. Let the grilled beef rest for a few minutes before slicing it thinly.
  8. Fluff the rice and vegetable mixture with a fork, then plate it. Top with sliced grilled beef and garnish with fresh parsley.