Hy-Vee Recipes and Ideas

Directions

1. Step1

   Place steaks in a medium resealable plastic bag. Pour 2 Tbsp. marinade over steaks; seal bag. Turn bag to evenly coat steaks with marinade. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.

2. Step2

   Stir together vinegar and honey in a small bowl. Cut carrots into julienne strips using a julienne peeler (about 1 cup). Add carrots to vinegar mixture. Stir to coat; set aside.

3. Step3

   Preheat a charcoal or gas grill for direct grilling over high heat (400 degrees). Meanwhile, remove steaks from marinade; discard marinade. Let steaks stand at room temperature for 10 minutes.

4. Step4

   Place a 10-in. cast iron skillet on one side of the grill rack to preheat. Grill steaks on grill rack for 4 to 5 minutes or until seared on both sides, turning halfway through. Transfer steaks to a clean cutting board. Let rest, uncovered, for 5 minutes. Trim outer fat from steaks, if necessary; thinly slice steaks across the grain.

5. Step5

   Heat oil in hot cast iron skillet. Add steak strips and remaining 3 Tbsp. marinade. Cook and stir for 1 to 2 minutes or until steak strips reach 130 degrees for medium-rare doneness.

6. Step6

   For bowls, divide rice among 4 shallow serving bowls. Arrange steak mixture, carrots, cucumbers, and avocados on top. Serve with kimchi, Sriracha mayo and lime wedges; garnish with sesame seed, cilantro and mild chili powder, if desired.