1
Combine all of the pickle ingredients together and let sit while you prepare the rest of the recipe.
2
Purée all of the ingredients for the Korean BBQ sauce, except the canola oil, in a blender or food processor until smooth. Slowly drizzle in oil while blending until emulsified. Season with salt and pepper
3
Coat the steaks in the Korean BBQ sauce and marinate, covered in the refrigerator for 4 to 24 hours.
4
Boil the water for the rice, then stir in the rice and a pinch of salt. Return to a boil, reduce the heat to a simmer and cook, covered, for 25-30 minutes. Set aside and let cool.
5
For the vinaigrette, add all ingredients to a blender or food processor except for the oil. Blend, then slowly drizzle in the oil with the motor running until emulsified. Season to taste with salt and pepper.
6
Add the carrots, green onions, cilantro, salt, and pepper to the cooked rice. Add the lemon shallot vinaigrette and stir well.
7
Preheat a grill or large skillet to high heat and sear the steak over direct heat for 1-2 minutes per side, then move to a cooler spot on the grill and cook until it reaches an internal temperature of 135℉ or your preferred doneness. Rest for 3-5 minutes before serving.
8
Serve Korean BBQ bavette steak on a bed of brown basmati rice salad topped with green onions and a side of Korean pickled cucumbers. e