Mongolian-Style Grilled Cowboy Steaks with Grilled Baby Bok Choy and California Blonde Rice
Chef’s note: Before preparing this dish, read through the entire recipe and process, noting equipment and ingredients needed. Have everything in place before starting the dish. If you get organized and follow the steps, you can time each component to come together at the same time. Have fun and practice. The dish will become better each time as you become more comfortable and knowledgeable with ingredients, procedures, and equipment needed.
    Servings
    2people
    Servings
    2people
    Ingredients
    • 118 to 20 oz. Cowboy ribeye steaks
    • 3 Baby bok choyLeaves should be dark green; stalk should be white and firm.
    • 1cup California Blonde
    • 1cup Soy sauce(Kikkoman or San J)
    • 2tbsp. Hoisin sauce(Lee Kum Kee, no added MSG)
    • 2oz. rice wine or white wine
    • ¼ cup honey
    • Sea salt(for salted meat, sauce, water blanching baby bok choy)
    • 6 cloves garlicsmashed and minced
    • 3 green onionssmashed and sliced thin
    Instructions
    Mongolian Sauce
    1. Combine soy sauce, hoisin sauce, wine, honey, 1 tsp sea salt, garlic, and green onions in 4-quart sauce pan.
    2. Whisk together.
    3. Bring to a low boil for 2 minutes, stirring occasionally.
    4. Remove from heat and let cool. (Can be done hours or a day or two ahead of service, but keep refrigerated after cooling.)
    Baby Bok Choy Prep for Grill
    1. Remove any bruised outer leaves and cut in half.
    2. Fill an 8-quart saucepan 2/3 of the way with water. Salt the water (it should be briny in flavor or to your taste) and bring to a boil. Have a strainer ready in the sink.
    3. Place the halved baby bok choy carefully and quickly into the boiling water. Cook for 2 to 4 minutes. Keep tender crisp.
    4. Remove from water with tongs and place into strainer. Quickly cool down with cool tap water.
    5. Drain and keep refrigerated until ready to grill (can be done several hours before service.)
    Cowboy Ribeye Steaks
    1. Heat grill to medium hot in one zone and low in another—one section for searing and one for holding.
    2. Clean grill, lightly oil, and then let cook for a few minutes before using.
    3. Brush the steaks with the Mongolian sauce.
    4. Place steaks on grill. Look at grill as a clock face. Place the steaks at the 1 o’clock position for two minutes, then flip over to the 11 o’clock position.
    5. Brush again with the Mongolian sauce and cook for 2 more minutes in 1 o’clock position.
    6. Flip over to the 11 o’clock position, brush with more sauce, and cook for 2 minutes. Then flip back over back to the 1 o’clock position.
    7. At 8 to 10 minutes with a 1” thick steak with bone, you should be at medium rare.
    8. After cooking to desired temperature, let the steaks rest for at least 5 to 8 minutes.
    9. While steaks are resting, grill the blanched baby bok choy with some sea salt and extra virgin olive oil, until hot and tender. (I like to have some lemon wedges or balsamic vinegar on the side to drizzle or just use the Mongolian sauce.)
    Plate Preparation
    1. Mound the cooked rice in individual bowls.
    2. Drape the grilled baby bok choy over the rice.
    3. Slice steak and arrange on top of the rice.
    4. Drizzle with the Mongolian sauce.
    5. Add chili sauce, sea salt, lemon wedges, and fresh herbs as added flavor boosters.
    Recipe Notes

    Chef’s note: Generously salt meat all over at least 3 to 24 hours before grilling. Then bring steaks to room temperature before grilling. Cook rice according to recipe and procedure, 30 minutes before grilling steaks .