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1
For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic.
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2
Add the steak, toss to coat and refrigerate for at least 2 hours.
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3
For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.
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4
In a large bowl, combine 1 cup of the rice flour and the all-purpose flour.
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5
Add the soda water and whisk to combine.
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6
In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt.
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7
Working a few at a time, dredge the potatoes in the rice flour then the tempura batter.
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8
Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes.
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9
Transfer the fries to the prepared sheet pan and season with salt.
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10
Set aside, and repeat for the remaining fries.
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11
Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.
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12
Remove the steak from the marinade and brush with some canola oil.
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13
Place on the grill and cook for about 5 minutes per side.
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14
Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes.
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15
Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil.
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16
For the slaw: In a large bowl, combine the carrots, scallions and cabbage.
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17
In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt.
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18
Add enough dressing to lightly coat the vegetables.
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19
Reserve the remaining dressing for another use.
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20
Slice the steak, and then serve with the kimchi slaw and tempura fries.
