Korean Style Steak

Marinate the Steak
Preheat oven to 450° F.
Mince 4 cloves garlic and grate 1 Tbsp. ginger.
Cut the steak in 2-3 pieces so it will fit in a frying pan.
In a medium bowl or zip lock bag, mix together, the ginger, ¾ of the minced garlic, ¾ of the marinade, and 2 Tbsp. olive oil.
Add 1 tsp. sriracha to the marinade if desired
Place steak in the mixture to marinate for at least 15 minutes.

Prepare your Ingredients
Foil-line and lightly grease a baking pan.
Wash and dry your produce.
Thinly slice the shiitake mushrooms and green onions; (set aside a few onions for garnish).
Remove the corn kernels from the cob.
Combine the asian glaze and green onions in a small bowl.

Cook the Rice
Heat 1 Tbsp. olive oil in a medium pot over medium heat.
Cook the diced onions for 5 minutes, then add remaining garlic and cook another 1 minute.
Season with a little salt, stir in the rice, bay leaf, and thyme.
Add 1 cup water, bring to a boil on high and stir to mix.
Reduce heat to low, cover tightly, and allow to simmer until liquid is absorbed; 18-20 minutes.
Remove from heat, take out bay leaf, and keep covered.

Roast the Vegetables
Place the mushrooms in the baking pan, toss with 1 Tbsp olive oil, spread out evenly, and roast for 8 minutes.
Remove the baking pan from the oven and stir in the corn and ½ Tbsp. olive oil.
Return to the oven and roast an additional 8 minutes.
Remove from oven and mix in the asian glaze and green onion mixture.
Continue roasting about 3 minutes or until vegetables begin to brown and liquid evaporates.

Sear the Steak
Heat ½ Tbsp. olive oil in a medium pan over medium-high heat until hot.
Remove the steak from the marinade and cook for 1-2 minutes per side for medium.
Transfer the steak to a cutting board and allow to rest 3-5 minutes before serving.

Plating
Divide the rice between your dishes and thinly slice the steak cutting against the grain.
Place the steak on top of the veggies, drizzle with the remaining marinade and garnish with the onions, enjoy!