The sun is shining and it’s grilling time! My Korean Bulgogi Grilled Steak Kabobs with Yellow Rice Pilaf is the perfect welcome to Summer dish.
I am in love with Bulgogi. My first taste of Bulgogi Steak came in the form of a beautiful taco. Yes people, this was the best taco I’ve ever eaten. The steak taco was so tasty I had to find out what was in it, so I do what I always do, ask the chef!
This is one of the simplest dishes around. Steak is marinated overnight with grated pear, garlic, sesame and olive oil, ginger, and lots of wonderful spices.
After being grilled to perfection, the steak takes on a wonderful flavor of sweet, spicy and tangy. I love the little hint of pear that sneaks though every bite of this tender meat.
If possible, try locating a Korean pear, it really does make a difference in the overall flavor of the finished steak.
Don’t forget the perfect side dish for the steak kabobs is this beautiful Yellow Rice Pilaf.
I created the wonderful color and flavor of the rice pilaf with the help of turmeric powder, grated carrots and chicken broth.
All done and ready to eat.
Enjoy!
Ingredients
- 2 lbs. chuck steak
- 1 pear, peeled, grated
- 3 cloves of garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1 tablespoon of creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1/2 tablespoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 2 zucchini, cut into chunks
- grape tomatoes
- kabob skewers, soaked for 1 hour
- 2 cups Mahatma Thai Jasmine Rice
- 3 cups chicken broth
- 2 teaspoon garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1/2 cup carrot, grated
- 1/4 cup Italian parsley, diced
- feta cheese, optional
Instructions
- Rinse steak and pat dry. Cut into 2 inch chunks and place into a freezer bag.
- Add all ingredients into freezer bag and mix well. Marinate and refrigerate overnight or at least 6 hours.
- Remove steak from refrigerator, place onto skewers that have been soaked for 1 hour in water. Alternate between meat and veggies.
- Prepare grill and grill steak for 7-8 minutes per side or depending on desired level of doneness.
- Allow steak to rest 5 minutes before eating.
- To prepare rice bring broth, carrots and spices to boil, stir in rice, cover, reduce heat to simmer and cook rice for 15 minutes. Remove from heat and allow to steam 10 minutes.
- Fluff rice with a fork and stir in parsley.
