Mongolian Style Grilled Cowboy Steaks with Grilled Baby Bok Choy and Gen-Ji-Mai Brown Rice
Read through the entire recipe and procedure, noting equipment needed and then the ingredient list. Then have everything in place before starting the dish. Most of all get yourself organized and if you follow the steps you will be able to time each component of the dish 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 the equipment that you are working with
Ingredients
Cowboy Ribeye Steaks -1 each 18-20 oz for every 2 people.
Baby Bok Choy – 3 each for every 2 people.
Gen-Ji-Mai – 1 cup for every 2 people.
Water, vegetable of beef stock to cook rice. (See Rice cooking recipe and procedure).
Soy Sauce – Kikkoman or san j – 1 cup
Hoisin sauce – Lee Kum Kee (no added MSG) – 2 TBL
Rice wine or white wine – 2 oz
Honey – ¼ cup
Sea salt – for salted meat, sauce, water blanching baby bok choy
Garlic Cloves – 6 each smashed & minced
Green Onions – 3 each smashed & sliced thin
Assemble, cook, cool Mongolian Sauce - assemble the soy sauce, Hoisin sauce, wine, honey, 1 tsp sea salt, garlic and green onions in 4 qt sauce pan whisk together and bring to a low boil for 2 minutes, stir occasionally. Remove from heat and cool down. Can be done hours or a day or two ahead of service. (Keep refrigerated after cooling).
Baby Bok Choy Prep for Grill – chef note- leaves should be a dark green, stalk white and firm.
Remove any bruised outer leaves and cut in half.
In an 8 qt. saucepan fill 2/3 of the way full with water. Salt the water (should be briny in flavor or to your taste). Bring to a boil.
Have a strainer in the sink.
Place the halved baby bok choy carefully and quickly into the boiling water. Cook briefly approximately for 2-4 minutes. Keep tender crisp.
Remove from water with tongs and into strainer, quickly cool down with cool tap water, drain and keep refrigerated until ready to grill. Can be done several hours before service.
Salt Cowboy Ribeye Steaks – generously salt meat all over at least 3 to 24 hours before grilling.
Bring to room temperature before grilling as well.
Cook Rice According to recipe and procedure, 30 minutes before.
Heat Grill to medium hot in one zone and low in another- for searing and holding. Clean grill, lightly oil, and then let cook for a few minutes before using.
Place the Ribeye steaks on the grill. Look at the grill, as a clock face top is 12 o’clock.
Brush the steaks with the Mongolian sauce then place the steaks at the 1 o’clock position for 2 minutes then flip over to the 11 o’clock position.
Brush with the Mongolian sauce cook for 2 minutes more then flip over to the 11 o’clock position, brush with more sauce cook 2 minutes, flip over back to the 1 o’clock position.
At 8-10 minutes with a 1” thick steak with bone you should be at medium rare. After cooking to desired temperature, let the steaks rest at least for 5-8 minutes.
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 just have some lemon wedges or balsamic vinegar on the side to drizzle or just use the Mongolian sauce.
Mound the cooked rice in individual bowls, drape the grilled baby bok choy over the rice, then slice the steak and arrange on top of the rice. Drizzle with the Mongolian sauce and serve.
* Have chili sauce, sea salt, lemon wedges, and fresh herbs as added flavor boosters