PERUVIAN STEAK BOWLS

For the Steak Bowl

1. Rinse rice in cold water and drain. Cook the rice. Bring salted water for rice and rice to a boil in a pot over high heat. Cover, reduce to medium and cook for 20-25 min or until all water has been absorbed.
2. Meanwhile, prepare the vegetables to roast. Slice the sweet potatoes lengthwise. Cut the roasted red pepper into thick wedges. Trim the end of the green onions.
3. Roast the vegetables and grill the steak. Baste the onions and potatoes with 4 tbsp olive oil. Add pepper to taste. In a grill pan (or BBQ/oven 450°F*), grill the vegetables over medium-high heat, turning from time to time, until cooked through and lightly charred – about 5-8 min (depending on the method). Add the beef strips during the last 3-4 min of cooking and grill 1-2 min on each side. *Cooking with the oven might take longer.
4. Meanwhile, prepare the vinaigrette. In a small bowl, whisk the ponzu sauce with the remaining olive oil, salt and pepper to taste.
5. Chop the roasted vegetables. Chop the red pepper and the green onions.
6. Prepare the bowls. Divide the rice into large bowls. Arrange the steak, vegetables, pumpkin seeds, coriander leaves and arugula on top. Drizzle with ponzu vinaigrette and sprinkle the Le Saunier de Camargue Fleur de Sel.