Brazilian-Style Steak with Shrimp Stew

• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Halve, core, and slice bell pepper into 1⁄4-inch strips. Roughly chop cilantro. • Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

• Meanwhile, pat steak* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until just beginning to soften, 30-60 seconds. • Reduce heat to low, add tomato paste, and cook, stirring constantly, until fragrant and tomato paste has darkened in color, 30-60 seconds.

• Rinse shrimp* under cold water, then pat dry with paper towels. • Stir shrimp, chili powder, garlic powder, and half the cilantro into pan with bell pepper mixture. (Not a fan of cilantro? Leave it out!) Cook, stirring, until fragrant and shrimp are coated, 30-60 seconds. • Stir in 1/3 cup water (2/3 cup for 4 servings), coconut milk, seafood stock concentrate, and chicken stock concentrates. Bring to a simmer and cook, stirring occasionally, until stew has thickened and shrimp are opaque and cooked through, 3-5 minutes. Taste and season with salt and pepper.