NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 tbsp tamari

1 tsp toasted sesame oil

1 large garlic clove, minced

1 tsp fresh ginger, grated

0.5 cup kimchi

0.5 cup cooked brown rice

1 whole green onion, sliced

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, toasted sesame oil, minced garlic, and grated ginger to create the marinade.

• 2

  Place the flank steak in a shallow dish or reusable silicone bag and pour the marinade over it, ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator.

• 3

  Preheat your grill or a cast-iron grill pan over medium-high heat.

• 4

  Remove the steak from the marinade and season both sides with sea salt and black pepper.

• 5

  Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 6

  Transfer the steak to a cutting board and let it rest for 5-10 minutes to lock in the juices.

• 7

  While the steak rests, warm the cooked brown rice and portion it into a bowl.

• 8

  Slice the steak against the grain into thin strips.

• 9

  Arrange the sliced steak over the brown rice and add the kimchi to the side.

• 10

  Garnish with sliced green onions and toasted sesame seeds before serving.