Gochujang Steak Bowls

The LIVE Cook-a-long event with has ended. Check out the recording here.

Ingredients:

• 1-1/2 pounds Flat Iron or Flank Steak
• 2 cups rice, long-grain or instant white rice
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon harissa
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil

• 1/2 cup Gochujang
• 1 tablespoon soy sauce
• 1 tablespoon fresh ground ginger
• 1 tablespoon orange juice
• 1 tablespoon sesame oil
• Half a lime, juiced
• 1 scallion, thinly sliced

• 1 cup kimchi
• 1 cup chopped sugar snap peas
• 1 cup chopped bell peppers
• Sesame seeds (for garnish) 

Cooking:

1. Rinse rice under cold water and strain. Cook according to package directions.
2. Meanwhile, mix together salt, pepper, paprika, harissa and garlic powder in a small bowl; season steak on both sides.
3. Heat cast-iron skillet over medium heat. Add olive oil and cook steak 4 to 5 minutes on each side for medium rare (145°F) to medium doneness (160°F). Let stand 5 to 10 minutes before slicing and serving.
4. Prepare gochujang sauce by combining gochujang, soy sauce, ginger, orange juice, sesame oil, lime juice and scallion. Taste, adjust flavors to your liking.
5. To serve, divide rice evenly among serving bowls. Top with sliced steak and vegetables around the outer edge of bowl. Drizzle with gochujang sauce. Sprinkle with sesame seeds, if desired.

Shopping List:

• 1-1/2 pounds Flat Iron or Flank Steak 
• long-grain or instant white rice
• kosher salt
• black pepper
• harissa
• paprika
• garlic powder
• olive oil
• gochujang
• soy sauce
• fresh ground ginger
• orange juice
• sesame oil
• lime
• scallion
• kimchi
• sugar snap peas
• bell peppers
• sesame seeds

Cooking Utensils & Appliances:

• strainer
• small saucepan
• cast-iron skillet
• mixing bowls
• meat thermometer
• paper towels 
• rubber spatula/wooden spoon
• tongs 
• microplane 
• cutting board 
• knife