So it's only December and you already have the winter blues? Use your taste buds to jet away to a warmer locale: the Caribbean. Tender steaks are cooked in tangy jerk sauce and paired with roasted zucchini. Served atop fluffy coconut rice, this meal will whisk you away to a place where the only cold you have to worry about is the ice cubes in your drink.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim zucchini ends, halve lengthwise, and cut on an angle into ¼" slices. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Cook the Rice
Bring a medium pot with rice, coconut milk, ¾ cup water, white portions of green onions, and ½ tsp. salt to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 18-22 minutes. Let rest 5 minutes, fluff grains with a fork, and keep warm. Some coconut fat may be left near surface of rice; stir gently to reincorporate for creamy rice. While rice cooks, roast zucchini.
Roast the Zucchini
Place zucchini on prepared baking sheet. Drizzle with 1 tsp. olive oil, and season with ½ tsp. salt and ¼ tsp. pepper. Toss to coat and spread into a single layer. Bake until very tender and slightly browned, 16-18 minutes. While zucchini cooks, sear steaks.
Start the Steak
Heat a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.
Finish the Steak
Add jerk sauce and 2 Tbsp. water to pan and flip steaks a couple times to coat with sauce, 30 seconds to 1 minute. Incorporating a little water into sauce prevents it from reducing too quickly and burning. Remove steaks and sauce from pan and let rest 5 minutes before serving.
Plate the Dish
Place serving of rice and zucchini on a plate and garnish with green portions of green onions. Serve steak next to vegetables. Spoon jerk sauce over steak.