Sesame Skirt Steak with Coconut Lemongrass Rice Bowl

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Coconut Cilantro Rice:

1 1/2 cups jasmine rice

1 1/4 cups chicken stock

1/2 cup coconut milk

1 stalk lemongrass (about 1 tablespoon minced)

Kosher salt

1 tablespoon chopped cilantro

Sesame Glaze:

1/2 cup hoisin

1/4 cup soy sauce

2 tablespoons water

1 tablespoon toasted sesame oil

1/2 teaspoon 5-spice powder

4 cloves garlic, rough chopped

1/2-inch piece fresh ginger, peeled and minced

Steak:

2 tablespoons brown sugar

1 tablespoon paprika

1 tablespoon ground black pepper

1 tablespoon kosher salt

1/2 tablespoon 5-spice powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground clove

1/4 teaspoon ground star anise

1 skirt steak, cut into 3 or 4 pieces

Rice Bowl:

1 large egg

Ice

1/4 head radicchio, chiffonaded

1/2 English cucumber, sliced thinly on a mandoline into 3 slices and rolled into 3 roses

1 carrot, peeled and shredded on the large holes of a box grater

1/4 red onion, julienned