Apparently, the world is divided into two types of eaters: those who want to segregate everything on their dinner plates, and those who like everything mixed together in a big jumble, like pad Thai or a rice bowl topped with all manner of meat, eggs and veggies. That’s me.
The grill continues to rule our world. I’m amazed how much I don’t miss my oven. (This will change in the fall, I know. Absence makes the heart grow fonder.)
Thinly sliced, intensely marinated steak cooks almost instantly on the grill while you do any number of veggies alongside – sliced zucchini, peppers, eggplant, asparagus – anything goes. Totally different from the usual barbecue fare, but perfect for eating outdoors – a pair of chopsticks is all you’ll need.
Steak & Asparagus Bibimbap
1 lb. steak, very thinly sliced, or leftover roast beef or short ribs
1/4 cup soy sauce
2 Tbsp. sugar
2 Tbsp. sesame oil, divided
2 Tbsp. rice vinegar or lime juice
2 green onions, finely chopped
1-2 garlic cloves, crushed
1 tsp. grated fresh ginger
a handful of asparagus, ends snapped off
a handful of cherry tomatoes
1 red, yellow or orange pepper, thickly sliced
canola oil, for cooking
4 eggs (optional)
freshly cooked rice
Sriracha, for serving
In a medium bowl or heavy zip-lock bag, combine the steak, soy sauce, sugar, sesame oil, rice vinegar, green onions, garlic and ginger. Let sit for at least 30 minutes, or a couple hours, or freeze the meat in the mixture for later dinners.
Preheat your grill to medium high and toss the veggies with a drizzle of oil. Lay them all out on the grill and turn as needed until just tender and char-marked. Lay the strips of marinated steak on the grill and cook them as well. If you like, place a small cast iron skillet on the grill, add a drizzle of oil and fry an egg for each person.
Divide steamed rice between shallow bowls and top with the cooked meat, veggies and an egg. Pass the Sriracha. Serves 4.