Luke's Local x Wynn's Kitchen: Korean Rice Bowl with Wynn’s Sate Sauce Marinated Flank Steak
Korean Rice Bowl with Wynn’s Sate Sauce Marinated Flank Steak
Serves 4
Ingredients:
- 1.25# flank steak
- 1 jar Wynn’s Sate Sauce
- 4 eggs
- 2 cups sushi rice
- 2 ears corn
- 1 large package toasted sesame seaweed snacks
- 4 Tb Queens Gochugang
- 1Tb sesame oil plus more for corn
- 1 jar Luke’s Housemade Kimchi
- Salt
- 1 cucumber, thinly sliced
- 1 spring onion
- Soy sauce for serving, if desired
Steps:
Day Before:
- The day before you’d like to enjoy your dinner, season flank steak with about 1 tsp salt. Place in ziplock bag and pour in the whole jar of Wynn’s Sate sauce. Close bag and run to ensure marinade is evenly distributed. Place in fridge and allow to marinate 6 to 24 hours.
- You can also boil your eggs ahead of time. I boil for 6 minutes and chill
Day Of:
- Make your rice according to package instructions.
- Meanwhile, cut corn off the cob and toss with 1/2 tsp salt and sesame oil. Set aside.
- Preheat broiler to high with rack on the top closest to broiler. Or use a grill if you have one!
- Peel and cut boiled eggs and set aside.
- Mix gochujang with sesame oil and 1 tsp water and stir to make a sauce. Set aside.
- Slice cucumbers and scallions. Set aside.
- Take steak out of marinade and wipe off excess. Place on broiler tray. Broil for about 5 minutes until starting to caramelized. Turn meat over and broil about another 5 minutes, until meat is medium-rare, or to your desired doneness.
- Place cook meat on cutting board and allow to rest while you cook the corn. Broil corn about 5 minutes, until starting to brown.
- Plate your bibimbap. Place cooked rice in your bowl. Slice your steak and top rice will all accompaniments. Enjoy!
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