Bulgogi-Inspired Top Sirloin Bowl

Instructions:

1. Place steak in a shallow dish or zip-close bag and cover with marinade. Flip steak to get marinade on all sides.  Cover and refrigerate for 3 to 4 hours.
2. 1 hour before cooking, remove steak from refrigerator. Dry thoroughly on paper towels. This will allow the meat to sear in skillet and develop a nice char.
3. Brush steak with oil.
4. Heat cast-iron or heavy skillet to medium-high heat. Once smoking, add steak and sear all sides for a minute or 2 each. Reduce heat to medium and continue to cook and flip until internal temperature is 130°F-140°F depending on your preference.  Remove from heat and put on cutting board for 10 minutes before slicing.

Marinade:

1. Place all ingredients in a blender or food processor and puree.
2. Remove ¾ cup for steak marinade and leave the rest in the container for dressing.

Dressing:

1. Add the reserved marinade, oil and vinegar and process until creamy.
2. Taste and adjust seasonings if desired.
3. Pour into a serving container and refrigerate until serving time.

Coconut Rice:

1. Heat oil in 2-quart saucepan over medium heat. Sauté rice in oil until it begins to toast. Add stock, wine, salt and coconut milk and bring to a simmer.  Cover pot and reduce heat to low. Set timer for 15 minutes. Check rice to make sure liquid has been absorbed.  Remove from heat and allow to cool to room temperature.

Assembly:

1. Place 1 cup of salad greens into wide bowls.
2. Top each with 2/3 cup of room temperature or chilled coconut rice.
3. Divide toppings and arrange in piles around the boarder of bowls and add 4 to 6 ounces of sliced steak in center of each bowl.
4. Drizzle with dressing.

Optional garnish items include sesame seeds, toasted almonds, cilantro, lime wedges.