Grilled Steak and Rice Bowl

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/4 pounds flank steak (about 1 inch thick)
  • 1/4 cup ponzu sauce
  • 1/4 cup wasabi mayonnaise
  • 1 tablespoon vegetable oil, plus more for the grill
  • 1 1/2 cups jasmine rice
  • 1 2 -inch piece ginger, peeled and thinly sliced
  • 2 bunches scallions, halved
  • 1 tablespoon toasted sesame seeds
  • 2 Kirby or Persian cucumbers, diced
  • 1 cup shredded carrots (about 2 medium)
  • 1 tablespoon rice vinegar
Directions
  • 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 sit 10 minutes. Meanwhile, cook the rice as the label directs, adding the 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 to 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.

  • Photograph by Charles Masters


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