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1
In a medium bowl, whisk together ingredients for steak marinade.
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2
Add steak (see note) and spoon marinade on top to ensure all sides get covered.
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3
Cover and refrigerate for at least 2 hour, up to overnight.
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4
Place grill basket into grill and preheat to high heat for 10 minutes.
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5
Your grill should read 400 degrees F.
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6
Place all the stir-fry veggies (including bok choy stems but not the leaves) into a large bowl and toss with olive oil and a pinch of salt and pepper.
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7
Place veggies into the grill basket.
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8
At the same time that you begin cooking the veggies, place steak on the grill, over indirect heat, and cook for 34 minutes.
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9
Flip, rub with marinade, and cook an additional 34 minutes, or until it reaches desired doneness.
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10
Note that honey in the marinade will go very dark and caramelize.
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11
Remove from heat, and cover to let rest.
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12
The veggies will take about an additional 57 minutes after the steak comes off the grill.
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13
Cook until tender and nice and charred.
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14
While veggies cook, whisk together dressing ingredients in a large bowl until smooth and creamy.
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15
Once cooked, add veggies along with bok choy leaves and spinach into the bowl with the dressing.
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16
Toss to coat evenly and allow leaves to slightly wilt.
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17
Season to taste with salt.
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18
Slice steak into long strips and mix with the salad.
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19
Divide between plates, garnish with fresh cilantro and optional sriracha.
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20
Devour.
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21
Notes: 1.
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22
The steaks have a large piece of fat running through the center, so I cut my steak in half and cut it out.
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23
This left me with two small pieces of steak.
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24
2.
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25
Just buy one large head of bok choy.
