ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1 cup long-grain white rice3 tablespoons vegetable oil, plus more for the grill2 tablespoons gochujang2 tablespoons rice vinegar4 teaspoons soy sauce1 tablespoon packed dark brown sugar1 clove garlic, grated1 teaspoon grated fresh gingerKosher salt and freshly ground pepper1½ pounds skirt steak2 to 3 scallions, white and light green parts minced4 cups mixed salad greensKimchi, for serving
1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
2. Stir together the vegetable oil, 1 tablespoon gochujang, 1 tablespoon rice vinegar, the soy sauce, brown sugar, garlic and ginger in a large bowl; season with salt and pepper. Remove 3 tablespoons of the mixture to another large bowl. Add the remaining 1 tablespoon gochujang and the steak to the first bowl, turning until the steak is well coated. Stir the minced scallions and the remaining 1 tablespoon rice vinegar into the second bowl; set aside for the salad.
3. Heat a grill or grill pan over medium-high heat; oil the grates. Add the steak and cook until browned and crisp on one side, 2 to 4 minutes, depending on the thickness. Flip and cook 3 to 4 more minutes for medium-rare. Transfer to a cutting board to rest.
4. Add the salad greens to the scallion dressing, season with salt and pepper and toss well to coat. Divide among plates. Thinly slice the steak and add to the plates. Serve with the rice and kimchi.
Per serving: Calories 660; Fat 31 g (Saturated 8 g); Cholesterol 119 mg; Sodium 716 mg; Carbohydrate 52 g; Fiber 2 g; Sugars 7 g; Protein 42 g