•    25 minutes
  •    Makes 4 servings

Ingredients

  • 2 beef Strip Steaks Boneless, cut 1 inch (about 8 ounces each)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 cups cooked brown rice
  • 4 cups assorted vegetables, such as shredded or thinly sliced red or green cabbage, shredded carrots, broccoli florets, sliced cucumber, all cut into bite-sized pieces
  • 2/3 cup coarsely chopped kimchi
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon toasted sesame seeds

Instructions

  • 1. Place steaks on grid over medium, ash-covered coals.  Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  • 2. Meanwhile, to prepare dressing, whisk together soy sauce and sesame oil in small bowl; set aside.

  • 3. To serve, divide rice evenly among four bowls. Top rice with vegetables and kimchi.

  • 4. Carve steaks into thin strips; divide evenly among bowls. Drizzle with dressing. Garnish with green onions and sesame seeds.