Grilled Soy-Ginger Flank + 1-Pot Bulgur Pilaf
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4-6
Prep Time
60 minutes
Cook Time
30 minutes
Marinated steak grilled to juicy perfection meets a hearty one-pot pilaf with sweet potatoes and greens. It’s a balanced, satisfying meal that feels weekend-worthy—but comes together on a weeknight.
Ingredients
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2-3 pounds Butterflied Sirloin for Fajitas, silver skin removed
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¼ cup Aji Mirin (Rice Cooking Wine)
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½ cup Kimlan Ponlai Soy Sauce
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½ cup Chopped Green Onions
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2 tablespoons Chopped Ginger
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2 tablespoons Agave Syrup
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1 tablespoon Kadoya Pure Sesame Oil
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1 teaspoon Ground Black Pepper
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2 cups Bulgur Wheat
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1 cup Sweet Potato, peeled and diced
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1 teaspoon Kadoya Pure Sesame Oil
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Salt & Pepper
GET THESE
Pilaf:
Directions
DO THIS
Mix meat marinade together in a large bowl. Massage meat for 1 minute, cover and let marinate 30-60 minutes...up to 24 hours.
Turn grill on high for 15 minutes.
Meanwhile boil 4 cups water and 2 cups bulgur wheat for 8 minutes.
While boiling, grill steak 3-4 minutes on each side. Let rest on cutting board.
Return to bulgur wheat, add sweet potatoes and continue to simmer until potatoes are just cooked. Drain.
Add baby spinach and sesame oil to hot pilaf and mix to wilt. Place a spoonful of pilaf onto plate. Slice beef thinly and place on top of pilaf.