Ingredients2 Cloves Garlic2-Inch Piece Ginger1 Bunch Basil1 Scallion¼ Head Napa Cabbage¾ Cup Brown Rice¼ Cup Rice Vinegar1 Tablespoon Sugar1 Tablespoon Sriracha2 Flat Iron Steaks (5 Ounces Each)2 Teaspoons Gochugaru (Korean Chili Flakes)8-Ounce Can Tomato Sauce1 Tablespoon Sesame Oil

Kimchi, Korea’s national dish, is

usually fermented cabbage with

a spicy-sweet-sour flavor that

can be served alone or mixed

into other dishes. Since true

kimchi is fermented for months

at a time, we adapted this

recipe to be a quick marinade.

The bright, vinegary cabbage

strikes the perfect balance

to the meaty, spice-rubbed

steaks.

Pan-Seared Flat Iron Steakswith Quick Kimchi & Tomato Rice

www.blueapron.com

Makes 2 Servings About 500 Calories Per Serving

Recipe #298

Prepare the ingredients:Wash and dry the fresh produce. Take the steak out of the refrig-erator to bring to room temperature. Peel and mince the garlic and ginger. Cut out and discard the core of the Napa cabbage and thinly slice the rest. Pick the basil leaves off the stems. Thinly slice the scallion.

Make the quick kimchi:In a small bowl, combine the Napa cabbage, rice vinegar, sugar, sriracha, and half each of the ginger, garlic, and scallion; sea-son with salt and pepper. Toss to coat and let stand for at least 10 minutes to marinate.

Finish the rice:While the steaks rest, finish the rice. Add the sesame oil to the steak pan and heat it on medium until hot. Add the remaining gar-lic, ginger, and scallion; cook 30 seconds to 1 minute, or until the scallion is softened. Stir in the cooked rice until combined. Quickly chop half the basil (reserve the rest for garnish) before adding it to the rice. Stir in the tomato sauce. Bring the mixture to a simmer and season with salt and pepper. Cook for about 1 minute, or until heated through. Remove from heat.

Plate your dish:Slice each steak in half. Add any juices from resting the steak to the rice, then divide the finished rice between 2 plates. Place 2 steak halves on each plate of rice. Top the steaks with the kimchi. Spoon any extra marinade from the kimchi over the steak and rice. Tear up the remaining basil before garnishing each plate. Enjoy!

Cook the rice:In a small pot, combine the rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the rice is cooked through and all of the water is absorbed.

Cook the steaks:About 10 to 15 minutes into simmering the rice, cook the steaks. Season the steaks with salt and as much of the gochugaru as you like, depending on how spicy you’d like it to be. In a medium pan, 4 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer to a plate or cutting board, leaving any drippings in the pan. Cover the steaks loosely with aluminum foil to keep warm, and allow them to rest for at least 5 minutes.

Instructions