Grilled Steak and Rice Bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 629 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 96 milligrams
- Sodium
- 712 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 2 grams
- Protein
- 35 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.