GRILLED STEAK AND RICE BOWL

Grilled Steak and Rice Bowl image

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.