In a container or zip-top bag, combine the hoisin sauce, rice wine vinegar, sambal oelek, and sesame seeds. Add the steaks and marinate for 4 to 12 hours.
Bring the rice, 2 cups of water and ½ teaspoon salt to a simmer in a small saucepan. Reduce the heat to low, cover, and cook until the grains are tender and the water is absorbed, about 20 minutes.
Preheat a grill pan to high heat with a drizzle of olive oil. Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. Grill the steak for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 145°F for medium done. Rest for 5-10 minutes before serving.
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes.
To serve, divide the grilled steak, rice and green beans between plates. Top with kimchi and sesame seeds for garnish.