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Add 1 cup basmati rice, 2 strips lemon zest, ½ teaspoon each ground coriander, cumin and kosher salt and ¼ teaspoon ground turmeric; cook 2 minutes. Add ¾ cup water and one 15-ounce can chickpeas (undrained). Bring to a boil, then reduce the heat and cook 15 minutes. Let sit, 10 minutes. Stir in the juice of ½ lemon.
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To make a simple marinade for 1 to 1 ½ pounds steak, whisk 2 tablespoons wine vinegar, 2 teaspoons dijon mustard, ½ teaspoon kosher salt and pepper to taste. Marinate in the refrigerator for at least 1 hour 2 Bring the steak to room temperature about 30 minutes before grilling. 3 Meanwhile, preheat the grill as directed.
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