grilled steak and rice bowl
(1 rating)
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
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1 1/4 lbflank steak (about 1 inch thick)
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1/4 cponzu sauce
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1/4 cwasabi mayonnaise
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1 Tbspvegetable oil, plus more for the grill
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1 1/2 cjasmine rice
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12-inch piece ginger, peeled and thinly sliced
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2 bunchscallions, halved
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1 Tbsptoasted sesame seeds
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2 smcucumbers, diced
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1 cshredded carrots (about 2 medium)
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1 Tbsprice vinegar
How To Make grilled steak and rice bowl
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1Preheat 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.
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2Meanwhile cook the rice according to package instructions, adding ginger to the cooking water.
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3Brush 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.
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4Fluff 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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