Hi, I’m Jane. Today, I’m gonna show you how to make grilled steak and rice bowl recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Grilled Steak And Rice Bowl Recipe
Grilled Steak And Rice Bowl is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Grilled Steak And Rice Bowl is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have grilled steak and rice bowl using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Steak And Rice Bowl:
- Take 1 1/4 lb Flank steak
- Get 1/4 cup Ponzu sauce
- Take 1/4 cup Wasabi mayonnaise
- Take 1 tbsp Vegetable oil, plus more for the grill
- Make ready 1 1/2 cup Jasmine rice
- Take 1 2-inch piece of ger, peeled and thinly sliced
- Get 2 bunch Scallions, halved
- Make ready 1 tbsp Toasted sesame seeds
- Get 2 Kirby or Persian cucumbers, diced
- Make ready 1 cup Shredded carrots
- Prepare 1 tbsp Rice vinegar
Instructions to make Grilled Steak And Rice Bowl:
- Preheated 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 for 10 minutes. Meanwhile, Cook the rice as the label directs, adding the ger to the cooking water.
- Brush the grill grates with vegetable oil. Remove the stick from the marinade; and the scallions to the marinade and set aside. Grill steak, 8 to 10 minutes per side for medium rare. Transferred to a cutting board and let rest five minutes. Meanwhile, remove the scallions from the marinade and Grill, turning, until charred, about three minutes; transfer to the cutting board.
- Fluff the rice with a fork; discard the ger, if desired, and sister in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon Ponsou sauce and the vinegar. Thinly sliced the steak against the grain and roughly chopped scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.
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