Steak Bowls


Chateabriand Steak over Sprouted Brown Rice

Topped with Radish Kimchee and Cilantro


You will need:

*Chateaubriand Steak

*Sprouted/Soaked Brown Rice

*Kimchi Radish

*Cilantro (half a cup chopped)

*Bragg Aminos (to top)

*Sriracha or Fermented Hot Sauce

*Olive Oil (2 tablespoons)

Serves two hungry adults. I serve in large bowls so that you can mix with ease. Preheat oven to 450 degrees. Take meat out of fridge 20 minute before putting the meat in the oven. I pounded the steak to get an even layer, rubbed with olive oil, and sprinkled with salt & pepper.

In a cast iron pan or frying pan that can go into your oven heat the pan on medium heat. When fully heated place meat in pan. Sear on one side and flip when you see that the meat is cooking slightly up the side. I did so for 3 minutes each side. Place in the oven.


When the meat reaches the doneness you prefer, I like medium. Take out of the oven and cover with foil. Let the meat rest before cutting. Often, I will take it out before it is done and tent it with foil in the cooking vessel to let it cook more and hold in the juices.


When ready to put the bowls together you can cut the meat in thin bites across the grain for tenderness.


I arranged the bowls with rice on the bottom. I added the meat, cilantro, and radish kimchi clockwise here because it was pretty, no functionality to this method. Please see links above for Radish Kimchi and Sprouted Rice.

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