Darnell Ferguson’s Sesame Skirt Steak and Coconut Lemongrass Rice Bowl with a 7-Minute Egg is displayed, as seen on Worst Cooks in America, Season 25.
Recipe courtesy of Darnell Ferguson

Sesame Skirt Steak with Coconut Lemongrass Rice Bowl

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings
  • Nutrition Info
Impress your friends and family with this approachable recipe of spiced steak and veggies served over fragrant coconut rice.


Coconut Cilantro Rice:

Sesame Glaze:


Rice Bowl:


  1. Preheat the oven temp to 400 degrees F.
  2. For the rice: Add to a quarter hotel pan 4-inches deep the rice, stock, coconut milk, lemongrass and a pinch of salt. Cover with foil and place in the oven until the liquid is absorbed, 30 to 40 minutes. Fluff and finish with the cilantro.
  3. For the sesame glaze: Combine the hoisin, soy sauce, water, sesame oil, 5-spice powder, garlic and ginger in a bowl and reserve.
  4. For the steak: Combine the brown sugar, paprika, pepper, salt, 5-spice powder, cinnamon, clove and star anise to make a rub and coat on both sides of the steak pieces. Heat a stovetop grill over medium-high heat and cook the steak pieces on both sides for about 5 minutes per side. Remove from the heat, brush over some of the sesame glaze and rest. Slice against the grain.
  5. For the rice bowl: Bring a small saucepot of water to a boil. Add the egg and cook without a lid for 7 minutes. Remove to an ice bath and then peel in the ice bath. Remove and cut in half.
  6. Add to a bowl the rice and top with the steak, egg, radicchio, cucumber and carrot and drizzle all over with the sesame glaze.