Ingredients

2 large Bok Choy

1 package steak 

Sauce Ingredients 

25 ml tamari 

50 ml vegan oyster sauce (found at Kootenay Coop)

35 ml mirin (found at Kootenay Coop)

15 ml sambal oelek (found at Kootenay Coop)

10 ml toasted sesame oil

BBQ Spice Rub Ingredients

2 tbsp/ 8 grams whole mustard seeds

1 tbsp/ 4 grams whole coriander seeds

1 tsp whole cumin seeds

1 tsp red chile flakes

55 grams brown sugar 

40 grams paprika

35 grams salt

1 tsp freshly ground black pepper

2 tbsp/ 8 grams garlic powder

1 tbsp/ 4 grams dried oregano

Serves 3-4 

Instructions

Prepare the spice rub by adding the mustard seeds, coriander seeds, cumin seeds, and red pepper flakes to a coffee grinder. Grind into a fine powder, then combine with all of the other ingredients and set aside.

Take the thawed steaks out of their package and pat dry with a paper towel.

Sprinkle the spice rub on all sides of the steaks and pat to coat evenly.

Preheat the grill.

Make the sauce for the bok choy by combining all of the ingredients in a bowl. Set aside.

Trim the base of each bok choy, leaving just enough to hold the halves together. Slice each one in half lengthwise, keeping the stems intact so they don’t fall apart. Then trim the tips of the leaves to prevent burning while cooking. Brush each half with a small amount of olive oil. 

When the grill is hot, cook the steaks.

Once the steaks are done, let them rest with a cover to retain the heat while you cook the bok  choy. 

Place the oiled bok choy halves on the grill and cook for about 5 minutes on each side, or until just tender but still firm. 

Remove from the grill, place on a cutting board and chop into bite-sized pieces. Sprinkle on the sauce and serve with the steak.