STEAK RICE BOWLS WITH SPICY TERIYAKI SAUCE

SERVES 4 Aprx Time: 60 min 

• 1 pound skirt steak, outside fat trimmed, patted dry
• Kosher salt and ground black pepper
• 1 tablespoon vegetable oil
• 1 cup teriyaki sauce
• 4 tablespoons unsalted butter
• 1 tablespoon plus 1 teaspoon tobanjan (chile bean sauce), preferably a Japanese brand
• 1 teaspoon finely grated garlic
• 1 tablespoon cornstarch
• 6 cups cooked short-grain white rice , warm ¼ cup thinly sliced scallions (green parts only)
• 1 teaspoon toasted sesame seeds

Prepare a grill to cook over medium-high heat or preheat a large heavy skillet over high heat. Cut the steak crosswise into a few pieces if necessary to fit in the skillet. Season both sides with salt and pepper and drizzle with the oil.
Cook, flipping once, until both sides are deep brown and the steak is cooked how you like it, about 8 minutes for medium rare. Let the meat rest while you make the sauce.
Combine the teriyaki sauce, butter, tobanjan, and garlic in a small saucepan, set it over medium heat, and bring to a boil. Meanwhile, combine the cornstarch with 1 tablespoon water and stir until smooth. When the teriyaki mixture comes to a simmer, stir in the cornstarch mixture. Cook, stirring occasionally, just until the sauce turns shiny and thickens slightly, 3 minutes.
Divide the rice among shallow bowls and spoon about 3 tablespoons of sauce over each one. Thinly slice the steak against the grain. Top each bowl with the steak slices, spoon on the remaining sauce, and sprinkle on the scallions and sesame seeds. Serve right away.