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Spicy Korean Steak & Rice

Renee
Succulent steak, marinated to perfection, paired with crispy fresh vegetables like cucumber and carrots, served over warm rice, and drenched in a tangy, spicy Korean BBQ sauce, all crowned with chopped green onions and sesame seeds.
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Cook Time 30 minutes
Course Dinner
Servings 4

Ingredients
  

  • 1 lb new york strip
  • 1/4 cup soy sauce
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger
  • 3 tsp minced garlic
  • 1 tbsp rice vinegar
  • 1 tsp crushed red pepper
  • 1 cup kimchi
  • 1 cup carrots
  • 1 avocado
  • 2 green onions
  • sesame seeds
  • 2 cups rice

Instructions
 

  • In a medium bowl, whisk together ¼ cup soy sauce, 2 tbsp. olive oil, 2 tbsp. brown sugar, 1 tbsp. grated fresh ginger, 3 tsp minced garlic, 1 tbsp. rice vinegar, and 1 tsp crushed red pepper—pour this vibrant potion into a gallon-sized zip-lock bag.
  • Add the 1 lb. New York strip steak to the bag, ensuring it’s fully coated with the marinade—seal and refrigerate for 2-24 hours to infuse the flavors.
  • Prepare 2 cups of rice according to package directions—set aside, warm and ready to serve.
  • While the rice cooks, slice the 1 cup cucumber, julienne the 1 cup carrots, slice the 1 avocado, and chop the 2 green onions—your veggie allies are prepped for the feast.
  • Preheat your grill with a cast-iron skillet on it—get it nice and hot. Remove the steak from the marinade. (reserving the marinade)
  • Place the steak in the hot skillet and cook for 5 minutes per side, or until it reaches your desired doneness (at least 130°F for medium-rare)—remove and let it rest.
  • Pour the reserved marinade into the skillet—cook it down over medium heat until it reaches 150°F, thickening into a spicy, sticky sauce (about 3-5 minutes).
  • Slice the steak against the grain into thin strips—maximizing tenderness for your feast.
  • In a bowl, add a scoop of cooked rice—top with sliced steak, a spoonful of kimchi, cucumber, carrots, and avocado. Drizzle with the thickened marinade sauce.
  • Garnish with chopped green onions and a sprinkle of sesame seeds—serve hot and savor this spicy, aromatic triumph!