Grilled Korean Bulgogi Steak Kabobs with Yellow Rice Pilaf

This is one of the simplest dishes around. Steak is marinated overnight with grated pear, garlic, sesame and olive oil, ginger, and lots of wonderful spices.

Ingredients

• 2 lbs. chuck steak
• 1 pear, peeled, grated
• 3 cloves of garlic, minced
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sriracha sauce
• 1 tablespoon of creole seasoning
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1/2 tablespoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup extra virgin olive oil
• 2 zucchini, cut into chunks
• grape tomatoes
• kabob skewers, soaked for 1 hour
For the Yellow Rice Pilaf:
• 2 cups Mahatma Thai Jasmine Rice
• 3 cups chicken broth
• 2 teaspoon garlic, minced
• 1 teaspoon turmeric powder
• 1 teaspoon black pepper
• 1/2 cup carrot, grated
• 1/4 cup Italian parsley, diced
• feta cheese, optional

Instructions

• Rinse steak and pat dry. Cut into 2 inch chunks and place into a freezer bag.
• Add all ingredients into freezer bag and mix well. Marinate and refrigerate overnight or at least 6 hours.
• Remove steak from refrigerator, place onto skewers that have been soaked for 1 hour in water. Alternate between meat and veggies.
• Prepare grill and grill steak for 7-8 minutes per side or depending on desired level of doneness.
• Allow steak to rest 5 minutes before eating.
For the Yellow Rice Pilaf:
• To prepare rice bring broth, carrots and spices to boil, stir in rice, cover, reduce heat to simmer and cook rice for 15 minutes. Remove from heat and allow to steam 10 minutes.
• Fluff rice with a fork and stir in parsley. 

source :korean-bulgogi

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