- Place the ribeye steak in a bowl or zip-top bag and pour in ½ cup of Takumi. Marinate for at least 1 hour, ideally 2 hours, in the fridge for the best flavor.
- In a large bowl, toss the carrots, broccoli, and red onion with olive oil, garlic salt, salt, and pepper until well coated.
- Preheat your grill to medium-high heat. Lightly oil the grates or grill basket.
- Place the seasoned vegetables in a grill basket. Grill for about 10–12 minutes, tossing occasionally, until tender and slightly charred.
- Remove excess marinade from the steak to prevent burning. Grill the ribeye for about 4–5 minutes per side for medium, or to your preferred doneness. During the last minute of grilling, brush with a bit more Takumi.
- Let the steak rest for 5–10 minutes before slicing against the grain into thin strips.
- In serving bowls, layer warm white rice, grilled veggies, and sliced steak. Drizzle with a bit more Takumi if desired. Garnish with scallions.
Recipe created in partnership with Anahi Perez at @anahiiiiperez_.
