Steak Bowl* Recipe

Make marinade and glaze

In a shallow bowl combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp brown sugar, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, and 1 tsp black pepper. Stir until sugar dissolves. Reserve 2 tbsp of this mixture in a small saucepan and set aside (this will be reduced for a glaze).

Marinate steak

Place the 1 lb NY strip in a zip-top bag or shallow dish and pour the remaining marinade over it. Marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours. If refrigerated, bring to room temperature 20–30 minutes before cooking.

Reduce reserved marinade to glaze

While other components are prepping, warm the reserved 2 tbsp marinade in a small saucepan over medium-low heat. Simmer 3–5 minutes until slightly thickened and glossy. Remove from heat and set aside.

Cook steak

Heat a grill or heavy skillet (cast-iron) over high heat and brush with 1 tbsp neutral oil. Remove excess marinade from steak and sear steak 3–4 minutes per side for medium-rare (adjust to thickness and desired doneness). In the last 1 minute of cooking, brush the steak with the reduced glaze on both sides to form a shiny coating. Transfer steak to a cutting board and let rest 5–7 minutes before slicing thinly across the grain.

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water, and 1/2 tsp kosher salt in a small saucepan. Bring to a boil, then reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Fluff rice with a fork, stir in 1 tbsp butter, juice of 1 lime, and 1/2 cup chopped cilantro. Taste and adjust salt or lime as needed. Keep warm until assembly.

Quick-pickle red onions

While rice cooks, combine 3 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp salt in a small bowl and stir until dissolved. Add thinly sliced 1/2 red onion and let sit at least 10 minutes (longer for stronger pickle). Drain before serving if desired.

Prep cucumbers and kimchi

Slice half an English cucumber into half-moons. Portion ~3 oz kimchi and drain lightly if very wet. Set aside for assembly.

Toss 8 broccolini stems with 1 tbsp olive oil, 1 minced garlic clove, 1 tsp soy sauce, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Heat grill or skillet over medium-high heat and cook broccolini 3–5 minutes per side until charred at edges and tender-crisp. Remove and keep warm.

Whisk together 3 tbsp mayonnaise, 1 tsp gochujang, and 1/2 tsp Sriracha (if using) until smooth. Taste and adjust heat or sweetness. Place in a squeeze bottle or small bowl for drizzling.

Toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, stirring constantly. Remove and combine with thinly sliced 2 green onions for garnish.

Divide cilantro rice between two bowls (about 1/2 cup cooked rice per serving). Arrange sliced steak (about 8 oz raw yields two portions) on one side of each bowl, spoon kimchi on another side, and add cucumber slices and a few pickled red onion rounds.

Lay grilled broccolini in each bowl. Drizzle spicy mayo across the steak and vegetables. Sprinkle toasted sesame seeds and sliced green onions over everything. Finish with a squeeze of fresh lime wedge if desired.

Serve immediately while steak and broccolini are warm.