Place the steak into a baking dish and coat well with the teriyaki sauce, let it marinade for at least 1 hour.
Preheat the oven to 400 degrees F for the cauliflower.
Break the cauliflower into florets and drizzle with some olive oil.
Roast the cauliflower for 20 minutes
Cook the freekeh as per the package instructions and keep warm.
Preheat your grill to high.
Drizzle the eggplant, bok-choy, peppers, squash and asparagus with olive oil and season with salt and black pepper.
Grill the vegetables starting with the peppers and eggplant and finishing with the squash and asparagus, until nicely charred.
Set aside and cover with foil.
Place the skirt steak onto the hot grill and sear for 3-4 minutes turning over and repeating on the other side.
Transfer the steak to a plate and let it rest while you build your bowl.
Fill the bottom of the bowl with some freekeh.
Chop the eggplant into small cubes and add to the freekeh along with some bok-choy, cauliflower, sliced peppers, squash and asparagus.
Slice the steak into thin strips and add.
Finally drizzle some extra teriyaki sauce over the steak and vegetables.
Serve at once.