Combine all of the pickle ingredients together and let sit while you prepare the rest of the recipe.
Purée all of the ingredients for the Korean BBQ sauce, except the canola oil, in a blender or food processor until smooth. Slowly drizzle in oil while blending until emulsified. Season with salt and pepper
Coat the steaks in the Korean BBQ sauce and marinate, covered in the refrigerator for 4 to 24 hours.
Boil the water for the rice, then stir in the rice and a pinch of salt. Return to a boil, reduce the heat to a simmer and cook, covered, for 25-30 minutes. Set aside and let cool.
For the vinaigrette, add all ingredients to a blender or food processor except for the oil. Blend, then slowly drizzle in the oil with the motor running until emulsified. Season to taste with salt and pepper.
Add the carrots, green onions, cilantro, salt, and pepper to the cooked rice. Add the lemon shallot vinaigrette and stir well.
Preheat a grill or large skillet to high heat and sear the steak over direct heat for 1-2 minutes per side, then move to a cooler spot on the grill and cook until it reaches an internal temperature of 135℉ or your preferred doneness. Rest for 3-5 minutes before serving.
Serve Korean BBQ bavette steak on a bed of brown basmati rice salad topped with green onions and a side of Korean pickled cucumbers. e