Grilled Korean Steak and Rice Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 21 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 79 milligrams
- Sodium
- 1236 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 5 grams
- Sugar
- 12 grams
- Protein
- 30 grams
- Total: 40 min (plus 6 to 10 hr marinating)
- Active: 40 min
Ingredients
1 pound skirt steak
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
4 cloves garlic
2 tablespoons sugar
Kosher salt and freshly ground pepper
1 large Asian pear
1 cup short-grain white rice
1 large heart romaine lettuce, chopped
1 cup drained kimchi
2 small scallions, thinly sliced
Directions
- 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.
- 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.
- Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
- 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.
- 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.