Grilled Sirloin with Asian Rub & Bok Choy

Grilled Sirloin with Asian Rub & Bok Choy

My friends at @protein2u.ca sent me some lovely steaks and asked me to create something special, I think I’ve delivered! I wanted something unique and super flavourful, so leaned in on some of my favourite Asian flavours. Cooking the whites first from the Bok Choy and then adding the leafy greens makes a huge difference (I did some research here!). Think about how quickly spinach wilts, same thing. The steaks create some amazing juices post grilling and resting, be sure to put those juices in a serving bowl for pouring over top – so good! I served some rice on the side (yeah – it was Minute Rice!), do the same or noodles.

4 8oz AAA Sirloin Steaks
Dry Rub (mix well in small bowl): 1-1/4 TBS Chinese 5 Spice, 1-1/4 TSP Ground Ginger, 2 TBS Brown Sugar, 1 TSP Black Pepper, ¾ TSP Dried Chili Flakes, ½ TSP Kosher Salt, ½ TSP Dried Chives
2 TBS Canola Oil
2 lbs. Bok Choy (2 Bags – approximately 6 per bag), rinsed well
Boy Choy Sauce (mix well in small bowl): 3 TBS Soy Sauce, 3 TBS Sweet Chili Sauce, 2 TBS Sesame Oil
2 TBS Fresh Ginger, minced
4 Garlic Cloves, minced
3 Spring Onions Chopped

Chop the stems off the boy choy and discard. Chop the whites off from the Boy Choy and roughly chop, set aside. Set aside the leafy greens.
Generously coat the steaks with the dry rub on both sides, sprinkling each side twice, flipping. BBQ for 5-6 minutes per side for medium rare. Remove from grill, plate and cover with tin foil until ready to serve.
While the steaks are grilling, add the canola oil to a large skillet over medium heat. Add the ginger and cook for 2-3 minutes, stirring frequently. Add the chopped whites from the Boy Choy. Cook for 6-8 minutes, until starting to soften. Pour half of the sauce over top, and the garlic, cook for additional 3 minutes. Add the leafy greens and continue to stir for a 1 minute. Pour remaining sauce over top. Cook for 1 more minute and remove from heat.
Put everything on a platter and sprinkle with the chopped Spring Onions. Enjoy!