grilled steak and rice bowl

(1 rating)
Recipe by
Daily Inspiration S
Somewhere, TX

A healthy and delicious way to combine your meal in one bowl. Recipe from Food Network Magazine

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Grill

Ingredients For grilled steak and rice bowl

  • 1 1/4 lb
    flank steak (about 1 inch thick)
  • 1/4 c
    ponzu sauce
  • 1/4 c
    wasabi mayonnaise
  • 1 Tbsp
    vegetable oil, plus more for the grill
  • 1 1/2 c
    jasmine rice
  • 1
    2-inch piece ginger, peeled and thinly sliced
  • 2 bunch
    scallions, halved
  • 1 Tbsp
    toasted sesame seeds
  • 2 sm
    cucumbers, diced
  • 1 c
    shredded carrots (about 2 medium)
  • 1 Tbsp
    rice vinegar

How To Make grilled steak and rice bowl

  • 1
    Preheat a grill to medium-high. Pierce the steak all over with a fork. Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl. Add the steak; turn to coat. Let sit10 minutes.
  • 2
    Meanwhile cook the rice according to package instructions, adding ginger to the cooking water.
  • 3
    Brush the grill grates with vegetable oil. Remove the steak from the marinade; add the scallions to the marinade and set aside. Grill the steak, 8 - 10 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, remove the scallions from the marinade and grill, turning until charred, about 3 minutes; transfer to the cutting board.
  • 4
    Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar. Thinly slice the steak against the grain and roughly chop the scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.
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