Chef Angel Luna from 6Smith prepared this dish using vegetables from Untiedt’s Vegetable Farm in Waverly

Yield: 6 servings

For marinated steak:
2 T garlic cloves, minced2 T ginger, peeled and minced
1/4 c lemongrass, minced (about 4″ of the white part)
2 T Thai chili pepper, minced
1/4 c fish sauce
1 1/2 c soy sauce
1 1/4 c extra virgin olive oil
1 lb flank steak or top bottom sirloin for more tenderness

In a bowl or large Ziploc bag, combine all ingredients except steak and stir to combine. Add steak and turn over until coated evenly. Marinate in refrigerator 2-4 hours. While steak is marinating, make pickled vegetable and spicy garlic aioli.

For Untiedt’s pickled vegetables:

1 T whole black peppercorns
2 T fish sauce
2 T agave nectar
1/2 c lime juice
2 c rice wine vinegar
2 T kosher salt
1 c water
8 oz daikon radish, julienned
8 oz cucumbers, peeled and julienned
8 oz red bell pepper, julienned

Note: You can use any different variety of crunchy vegetables for pickling. Other options include sweet corn kernels, green white, or purple beans, squash, etc.

While steak is marinating, combine peppercorns through water in a bowl. Add vegetables and toss to coat. Place in a jar until ready to serve or store in the refrigerator. The longer you let the vegetables sit in the pickling liquid, the deeper the pickling flavor. Vegetables will last up to 2 weeks in the refrigerator.

About 30 minutes prior to cooking, remove steaks from fridge to bring to room temperature. Heat grill or grill pan over high heat. When hot, add steak to grill (discard remaining marinade) and grill 4-6 minutes per side, depending on desired temperature. 4 minutes would result in medium rare.

For spicy garlic aioli:

2 c mayonnaise
2 T lemon juice
1 T kosher salt
4 garlic cloves, minced
1/4 c hot sriracha sauce
2 T rice vinegar

Add all spicy aioli ingredients to a bowl and stir until well combined. Refrigerate until ready to serve.

For steak bibimbap bowl:

cooked brown rice
red cabbage, shredded
red radishes, sliced
avocados, sliced
Untiedt’s Pickled Vegetables (recipe above)
cilantro sprigs
jalapeños, sliced
cooked steak
Spicy Garlic Aioli (recipe above)
lime wedges
sea salt, to taste

When steak is done, heat large skillet over medium heat. Add 1 tablespoon olive oil and saute rice for 2 minutes. Add 1/4 cup water and cover; let steam about 5 minutes, or until rice is heated through and just starting to brown.

When ready to serve, divide rice among 4 bowls. Add cabbage, radish, avocado, pickled veggies, cilantro leaves, and jalapenos in desired amounts to each bowl. Slice steak thinly and place in bowl. Top with spicy aioli, a squeeze of lime, and sea salt to taste. Enjoy!

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