Grilled Beef with Pak Choi

Instructions

1. 1

   Combine soy sauce, sesame oil, minced ginger, minced garlic, rice vinegar, and honey in a small bowl to create the glaze. Stir until honey dissolves completely.

   Tip: Prepare the glaze while your grill preheats for better time management.

2. 2

   Pat the beef steaks dry with paper towels, then brush both sides lightly with olive oil. Season generously with salt, black pepper, and red chili flakes.

   Tip: Dry meat helps achieve a better crust when grilling.

3. 3

   Preheat your grill to high heat (around 450°F). Once hot, place the steaks on the grill and cook for 4-5 minutes on the first side without moving them.

   Tip: Don't flip too early; let the meat develop a golden crust for better flavor.

4. 4

   Flip the steaks and cook for another 3-4 minutes for medium-rare doneness. In the final minute, brush the steaks generously with the prepared glaze.

   Tip: Use an instant-read thermometer to check for 130-135°F internal temperature for medium-rare.

5. 5

   Transfer the steaks to a warm plate and loosely tent with foil. Let them rest for 5 minutes.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.

6. 6

   While the steaks rest, place pak choi halves cut-side down on the grill over medium-high heat. Grill for 3-4 minutes until the cut surface is lightly charred.

   Tip: The pak choi will wilt slightly and develop a pleasant smoky flavor from grilling.

7. 7

   Flip the pak choi and cook for another 2 minutes. Brush lightly with the remaining glaze during the last minute of cooking.

   Tip: Don't overcook the pak choi as it will become too soft and lose its texture.

8. 8

   Arrange the grilled pak choi on serving plates, top each with a glazed steak, and drizzle any pan juices over the meat. Garnish with chopped green onions and serve immediately.

   Tip: For extra flavor, drizzle a touch of sesame oil over the finished dish just before serving.