GRILLED STEAK AND RICE BOWL

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Grilled Steak and Rice Bowl image

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

Provided by Daily Inspiration S @DailyInspiration

Categories     Beef

Number Of Ingredients 11

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

Steps:

  • 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.
  • Meanwhile cook the rice according to package instructions, adding ginger to the cooking water.
  • 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.
  • 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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