grilled gochujang beef and mushroom bowls

Marinate for at least 2 hours (ideally 12-24 hours). Gluten-free: Use coconut aminos or tamari in place of soy sauce. Check labels for your gochujang, fish sauce, and kimchi — some are gluten-free but not all are!

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Step 1

In a blender, combine 1/4 cup gochujang, 1/3 cup neutral cooking oil, 4 cloves of peeled garlic, a 2-inch piece of fresh ginger, 3 tablespoons light brown sugar, 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 1 cup of fresh cilantro stems and leaves, and 3 tablespoons water. Blend on high speed until smooth. Taste. Want it spicier? Add another tablespoon of gochujang!

Step 2

Reserve 1/3 cup (80 ml) of the marinade to use as your sauce later, and pour the remaining marinade into a large resealable plastic bag. Add one (1 1/2- to 2-pound) flat-iron, skirt, or flank steak, seal the bag, and lay it flat in your refrigerator for at least 2 hours, but preferably 12 to 24 hours.

Step 3

Thirty minutes before you’re ready to cook, remove the bag of steak from the refrigerator and add 1 pound of portobello mushrooms. Let it sit at room temperature until you’re ready to grill.

Step 4

Meanwhile, cook 1 cup sushi rice per package instructions. Add 2 tablespoons of butter and 1 tablespoon soy sauce, then keep the rice covered until serving. Use a fork to fluff the rice just before serving.

Step 5

Scrape the marinade off of the steak and mushrooms and rub them with neutral cooking oil. You want them to be lightly coated with oil, but not dripping! Oil drips can lead to flare ups.

Step 6

Cook the steak and mushrooms for 6 minutes on the first side, flip, and cook for 4 minutes more. Your steak will be medium-rare at this point. You can pull it off the grill or let it keep cooking until it reaches your desired doneness (130°F for medium-rare, 140°F for medium, 150°F for medium-well, 160°F or above for well done).

Step 7

Once you pull the steak and mushrooms off the grill, let them rest for 5 to 10 minutes. Resting meat is a very important step — if you don’t let meat rest, all of the juices will just flow out when you cut it, and it will be dry!

Step 8

Thinly slice the steak against the grain. Look for the lines that run through the steak. Cut across them — perpendicular to them (see photo below!). Cutting against the grain makes each bite of steak more tender, because you’re cutting through tough tendons that would be difficult to chew, rather than leaving them whole.

Step 9

Slice the mushrooms into 1/4-inch slices.

Step 10

Serve with rice, 1 cup kimchi split between your bowls, and the reserved 1/3 cup marinade as a sauce on the side. Garnish your bowls with cilantro. Dig in!*Note: You could cut the steak and mushrooms into bite-sized pieces to make this more of a handheld bowl that doesn’t require a knife!

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