The Marinade: Preferable the night before but at a minimum of thirty minutes before you intend to cook dinner, grab a large freezer bag and add soy sauce, rice vinegar, honey, gochujang, ginger, garlic, and sesame oil. Submerge the skirt steak in the marinade, occasionally turning or stirring to make sure all surfaces absorb the amazing flavors.

The Sweet Potatoes: Preheat your oven to 425. On a parchment paper lined baking sheet, toss the cubed sweet potatoes together with the miso paste, olive oil, and salt. Roast in a single layer for about 2- to 25 minutes or until lightly charred and tender. Give them a toss a couple times throughout the cooking process so the “char” is evenly distributed.

Fire up the Grill: Skirt steak is best when it’s cooked on high heat for short time, creating a sear and locking in the flavor. Cooking it too long will make it really chewy. Throw the steak on the grill and cook for 5 minutes on each side, spooning on a little extra marinade throughout the cooking process. I like it cooked medium rare. Once you’ve achieved desired doneness, wrap in foil and let rest. Then thinly slice on the diagonal into strips.

Make the Sauce: Pour the leftover marinade into a small saucepan and bring to a simmer. Reduce for 5 minutes until thickened slightly.

It’s Kale Time: In a large bowl, combine kale with lime juice and salt. Massage until wilted.

Now Put it All Together: Start with a base layer of rice in each bowl. Then divide up the steak and sweet potatoes. Add the fun toppings—fried egg, shredded carrots, kale, maybe even cilantro and toasted sesame seeds. Then drizzle with the reduced sauce. Go to town!