Korean style steak and eggs with kimchi fried rice

Grate an apple into the marinade bowl.

Grate in ginger, as much as wanted; skirt steak will carry a strong punch of it.

Add garlic, honey, soy sauce, gochujang, mirin and sesame oil.

Slice the scallion whites up to the point they turn pale green and add them.

Whisk the marinade; it should read spicy but not too spicy, sweet but not too sweet.

Submerge the skirt steak and marinate overnight, or as little as three hours.

Use cold rice, a day or two old, and fluff it.

Cut the kimchi into bite-size pieces, not too thin, to keep the crunch.

Saute the kimchi in a little oil to wake it up and caramelize it slightly, drawing out some of its sugar.

Add the rice and fold; the kimchi juice coats it to a red-orange colour.

Fold in scallions for colour and scatter a little sesame seed on top.

Heat a grill pan ripping hot.

Grill the steak about two or three minutes on each side, watching that the sugar from the honey and the apple does not burn.

Rest the steak five to seven minutes so the juices recirculate.

For cross-hatch marks: about a minute and a half on one side, turn ninety degrees, flip, turn again.

Plate a mound of arugula, lay on the sliced steak, more arugula, then the egg.

Finish with a soy sauce and balsamic reduction glaze, black and white sesame seeds and scallions.