Grilled Steak and Rice Bowl

Daily Inspiration S


A healthy and delicious way to combine your meal in one bowl.

Recipe from Food Network Magazine

★★★★★ 1 vote
20 Min
20 Min


1 1/4 lb
flank steak (about 1 inch thick)
1/4 c
ponzu sauce
1/4 c
wasabi mayonnaise
1 Tbsp
vegetable oil, plus more for the grill
1 1/2 c
jasmine rice
2-inch piece ginger, peeled and thinly sliced
2 bunch
scallions, halved
1 Tbsp
toasted sesame seeds
2 small
cucumbers, diced
1 c
shredded carrots (about 2 medium)
1 Tbsp
rice vinegar

How to Make Grilled Steak and Rice Bowl


  • 1Preheat 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 sit10 minutes.
  • 2Meanwhile cook the rice according to package instructions, adding ginger to the cooking water.
  • 3Brush 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 - 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.
  • 4Fluff 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.

Printable Recipe Card

About Grilled Steak and Rice Bowl

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: Japanese
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy