Grilled Korean Bulgogi Steak Kabobs with Yellow Rice Pilaf

The sun is shining and it's grilling time!  I am so excited to have my recipe featured on the wonderful Cheryl Style blog today!

My Grilled Korean Bulgogi Steak Kabobs with Yellow Rice Pilaf is the perfect welcome to Summer dish.

This is one of the simplest dishes around. Chuck roast diced into chunks and 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.

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.

Grilled Korean Bulgogi Steak Kabobs with Yellow Rice Pilaf

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes plus marinating time
Servings: 4-6

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

For the Yellow Rice Pilaf:

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

Directions:

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.