Grilled Steak and Rice Bowl Recipe

Name: Grilled Steak and Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat a grill to medium high.
2
Pierce the steak all over with a fork.
3
Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl.
4
Add the steak; turn to coat.
5
Let sit 10 minutes.
6
Meanwhile, cook the rice as the label directs, adding the ginger to the cooking water.
7
Brush the grill grates with vegetable oil.
8
Remove the steak from the marinade; add the scallions to the marinade and set aside.
9
Grill the steak, 8 to 10 minutes per side for medium rare.
10
Transfer to a cutting board and let rest 5 minutes.
11
Meanwhile, remove the scallions from the marinade and grill, turning, until charred, about 3 minutes; transfer to the cutting board.
12
Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds.
13
Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar.
14
Thinly slice the steak against the grain and roughly chop the scallions.
15
Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.
16
Photograph by Charles Masters

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Steak and Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Steak and Rice Bowl

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