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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Steak and Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions