Korean BBQ Steak

Instructions

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Cook Within: When slicing steak, we recommend finding the parallel lines of muscle fiber running down the meat (called the grain), and slicing perpendicular to them, cutting “against the grain.” This makes sliced steak easier to chew, since the muscle fibers are already broken up for you. Impress your diners (and yourself) by getting pro-looking crosshatch marks on grilled meats. Imagine your grill is a clock and place meat on grill so tip points at 10 o’clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side. This enhances presentation, allows meat to cook evenly, and gets great
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Cook Rice and Make Korean BBQ Sauce: Bring a small pot with rice, ¼ tsp. salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. While rice cooks, make Korean BBQ sauce: combine 1 Tbsp. olive oil, teriyaki glaze, sesame oil, gochujang, and ¼ cup for basting steaks while cooking and one for drizzling
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Cook the Vegetables: Combine red bell pepper, zucchini, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Working in batches if necessary, grill vegetables until slightly charred and tender, 2-4 minutes per
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Prepare the Ingredients: Stem, seed, and slice red bell pepper into 1 ½” strips. Trim zucchini and halve lengthwise. Rinse steaks, pat dry, and season both sides with sea salt.
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Slice Steaks and Vegetables: Cut steaks into ½” slices. Cut red bell pepper into triangles and cut zucchini into large triangles.
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Cook the Steaks: Warm an outdoor grill or grill pan to medium-high steaks to hot grill and cook until slightly charred, 3-4 minutes per side. Brush steaks with Korean BBQ sauce and cook, flipping occasionally and basting with sauce with each flip, until steaks are caramelized and reach a minimum internal temperature of 145 degrees, 2-4 minutes. Remove to a cutting board and cover with foil. Rest 5 minutes before slicing.
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Plate the Dish: Place a serving of rice on plate. Arrange steak and vegetables around steak and drizzle with remaining Korean BBQ sauce from second bowl. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts sauce is separated into two contamination. Use one for basting steaks while they cook, and one for drizzling over cooked steaks and vegetables. spicy and slightly sweet paste of chiles and fermented soy commonly found in Korean cuisine. Use to taste or omit from recipe to control spice. the recipe before you start–we promise it will be time
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Slice Steaks and Vegetables

Ingredients

Instructions