Pairing: Red Cap Cabernet Sauvignon

Ingredients
• 4 scallions, chopped
• 1 cup cilantro leaves with tender stems
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons gochujang (Korean hot pepper paste)
• 1 tablespoon grated peeled ginger
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 2 garlic cloves, finely chopped, divided
• 1/4 cup plus 2 tablespoons vegetable oil, divided
• 1 1/2 pounds flank steak, cut into 4 pieces
• 4 baby bok choy, halved lengthwise

Marinade: Purée scallions, cilantro, vinegar, gochujang, ginger, soy sauce, sesame oil, pepper, sugar, 1 garlic clove, and 1/4 cup vegetable oil in a blender until smooth. Set aside 1/4 cup marinade and chill

Directions
Place steak and remaining marinade in a large resealable plastic bag, turn to coat, and chill at least 2 hours – can be marinated up to 1 day.

Remove steak from marinade, scraping off as much marinade as possible. Heat 1 tablespoon vegetable oil in a large cast iron grill pan or skillet over medium-high heat. Cook steak until browned on all sides, 8–10 minutes for medium-rare (the thinner steaks will cook more quickly).

Heat remaining 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add bok choy, cut side down, and cook until golden brown, about 2 minutes. Turn, add remaining garlic clove, and cook, tossing occasionally, until fragrant, about 1 minute. Add 1/4 cup water and cook until bok choy is tender, about 2 minutes longer. Salt to taste.

Top steak with chopped scallions and serve with bok choy and reserved marinade alongside.