Chef Jeff Hanak
Chef Hanak marinates top sirloin steak in a double IPA craft beer to infuse it with flavor and tenderize the meat. He then plates a small portion of sliced beef with rice, kimchi, broccoli and a poached egg for a Korean-accented meal-in-a-bowl.
1 bottle (22 oz.) double IPA
6 tbsp. olive oil, divided
4 garlic cloves, minced, divided
Salt and pepper, to taste
1 lb. grass-fed beef top sirloin
2 cups long-grain rice, preferably basmati
¼ cup diced onions
3½ cups water
1 cup kimchi
4 eggs, poached
2 bunches broccoli florets, steamed
Toasted sesame seeds
Sliced green onions
1. In hotel pan, combine IPA, 4 tablespoons olive oil, 2 minced garlic cloves and salt and pepper to taste. Add beef; marinate for 2 hours.
2. In large saucepan over medium heat, heat remaining 2 tablespoons olive oil. Add rice, remaining 2 garlic cloves and onion; saute until onion and garlic are tender. Add water and pinch of salt; bring to a simmer. Cover pan and cook rice until tender. Remove from heat and let rice stand for 20 minutes.
3. Meanwhile, remove beef from marinade. Sear beef on flat-top grill or in large saute pan to desired doneness. Slice and keep warm.
4. To assemble, spoon 1 cup steamed rice, 4 slices beef, ¼ cup kimchi and ¾ to 1 cup broccoli into each of four to six shallow bowls. Garnish each with poached egg, sesame seeds and green onions.
Photo courtesy of Meat & Livestock Australia