Categories: Meals
Ingredients
- 3/4 cups Jasmine Rice
- 2 fl. oz. Teriyaki Glaze
- 1/2 fl. oz. Toasted Sesame Oil
- 2 tsp. Gochujang Red Pepper Paste
- 2 Top Blade Steaks
- 1 Red Bell Pepper
- 2 Zucchini
- 2 tsp. Asian Spiced Sea Salt
Directions
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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 water in a small bowl. Transfer half the BBQ sauce into another small bowl, making two bowls total: one for basting steaks while cooking and one for drizzling on plates.
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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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Warm an outdoor grill or grill pan to medium-high heat and lightly coat with cooking spray. Add 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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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 side.
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Cut steaks into ½" slices. Cut red bell pepper into triangles and cut zucchini into large triangles.
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Place a serving of rice on plate. Arrange steak and vegetables around steak and drizzle with remaining Korean BBQ sauce from second bowl.