Togarashi Steak Bowl

Recipe Directions

1. For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the pot. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, cut open the package of steak (b) and place on a plate. Pour 1/2 of the togarashi spice (c) on the steak. Use your hands to evenly coat the steak and rub the spices into the meat. Flip the steak over, pour the remaining 1/2 of the spices on top, and repeat.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Sear the steak for 3 minutes, then flip over and sear the other side for 3 minutes. After searing, place the steak on a cutting board to rest. (If you are preparing 4+ servings, sear each side for 4 minutes).
5. Keep the pan over medium-high heat. If the pan is dry, add more oil. Add the edamame and peppers (d) to the pan. Saute the vegetables for 3 minutes, stirring occasionally. After cooking, let the vegetables rest in the pan off the heat.
6. At this point, your rice should be ready. Spoon the rice on the bottom of your serving bowls. Slice the steak into 1/2 inch thick slices. Spoon the vegetables over the rice. Place the steak on top.
7. Spoon the pineapple & cilantro relish (e) over the steak. Drizzle the teriyaki sauce (f) over everything. Sprinkle the crispy onion (g) on top.