Adjust rack to top position and preheat oven to 425 degrees. 

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. 

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Halve, core, and slice bell pepper into ¼-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 ⅓ cup water (⅔ 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.

Thinly slice steak crosswise.

Fluff rice with a fork.

Divide rice, shrimp stew, and broccoli between plates in separate sections. Top rice with steak and drizzle with as much chimichurri as you like. Garnish stew with remaining cilantro and serve.