- Pat the steak dry with a paper towel and lay in a dish. Drizzle on ¼ cup Takumi, making sure the sauce is evenly covering the steak. Allow to marinate for 30 minutes at room temperature.
- Heat your grill to high. Lay the steak down, as well as the avocado halves, flesh side down. Cook for about 5 minutes until visible char marks are showing. Flip the steak over and cook for about 3 more minutes, or until your desired doneness is reached.
- Rotate the avocados 90 degrees to create a cross-hatch pattern with the grill marks. Remove the steak and avocados from the heat and allow to rest for 10 minutes. Once rested, cut the steak into small ½-inch cubes.
- In the empty pit of each avocado, spoon in a heaping spoonful of cooked rice. Top the rice with the extra Takumi.
- Add on a couple spoonfuls of the cubed steak. Garnish with a sprinkling of diced cucumbers and scallions. Serve and enjoy!
Recipe created in partnership with Alexa Santos at @alexwhatsfordinner.
