Recipe courtesy of Melissa Gaman for Food Network Kitchen

Grilled Korean Steak and Rice Bowls

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  • Level: Easy
  • Total: 40 min (plus 6 to 10 hr marinating)
  • Active: 40 min
  • Yield: 4 servings
The key to this very flavorful and easy meal is 6-10 hours of hands off time thanks to a quick blended marinade. Asian pear does double duty as a tenderizer in the marinade and adds a sweet crunch to the rice bowl.



  1. Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag.
  2. Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours.
  3. Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
  4. Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes.
  5. Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce.