Hi, I am Clara. Today, I’m gonna show you how to prepare grilled steak and rice bowl recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really 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 current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Grilled Steak And Rice Bowl is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have grilled steak and rice bowl using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Grilled Steak And Rice Bowl:
- Get Flank steak
- Prepare Ponzu sauce
- Get Wasabi mayonnaise
- Get Vegetable oil, plus more for the grill
- Make ready Jasmine rice
- Make ready 2-inch piece of ginger, peeled and thinly sliced
- Prepare Scallions, halved
- Make ready Toasted sesame seeds
- Take Kirby or Persian cucumbers, diced
- Take Shredded carrots
- Take 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 ginger 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 ginger, 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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