Combine light soy sauce, lemon juice, pepper, garlic powder, onion powder, and brown sugar in a non reactive bowl.

Pound Denver steak lightly with a meat mallet in order to tenderize.

Place the steak in a plastic vacuum sealable bag, pour marinate into this then seal to help marinate faster.

Set aside in the refrigerator and marinade for a minimum of 30 minutes.

Heat vegetable oil and butter in a large skillet over medium heat.

Sauté the chopped onions until soft and translucent, then add garlic and roma tomatoes.

Cook until the tomatoes break down, then add fish sauce and liver, sautéing just until browned.

Add bay leaves, California Walnuts, California Prunes, crushed tomatoes, tomato paste and cook for 5 minutes.

Stir in smoked paprika, salt, pepper, brown sugar, soy sauce and gradually add oxtail stock.

Bring the sauce to a simmer and cook for approximately 25 minutes until thickened. Add cream.

Puree the sauce until smooth, strain and set aside for later use.

Rinse the jasmine rice once under cold water.

In a medium pot, add 2 cups (500 ml) oxtail stock, rinsed rice, garlic powder and salt, then bring to a boil.

Once boiling, reduce the heat to low, cover, and let it cook until the rice is tender, about 20 minutes.

Once the rice is fully cooked add butter then mold the rice into 50g portions and chill in the fridge until firm.

Once chilled, dredge the rice portions in seasoned flour, dip in the beaten egg and coat with crushed California Walnuts.

Set the walnut-crusted rice portions aside for shallow frying later.

Heat oil in a pan over medium heat. Season with salt and pepper.

Shallow fry the chilled and coated rice portions, flipping once until golden and crispy on all sides.

In a saucepan, melt butter over medium heat. Add brown sugar and balsamic vinegar, stirring until dissolved.

Add California Prunes and oxtail stock, cooking the mixture on low heat until it reduces into a thick glaze (about 10-15 minutes) and coats the prunes. Monter au beurre with butter, then reserve for later use.

Preheat grill or grill pan over medium-high heat.

Remove steak from the refrigerator and bring it to room temperature.

Grill the steak for 4-5 minutes per side for medium-rare or until the desired doneness.

For best results, rest the steak for at least 5 minutes after grilling to retain its juices.

Slice and serve on top of walnut crusted rice.

Blanch the parsnips, broccolini, top carrots, and green peas all together in salted boiling water for 2 minutes until tender and vibrant. Drain and reserve. Heat up butter in sautee pan until melted. Saute and baste vegetables with butter until heated through and lightly caramelized. Season with salt and pepper – serve with steak.