Grilled Steak and Rice Bowl
Daily Inspiration S
Recipe from Food Network Magazine
1 1/4 lbflank steak (about 1 inch thick)
1/4 cponzu sauce
1/4 cwasabi mayonnaise
1 Tbspvegetable oil, plus more for the grill
1 1/2 cjasmine rice
12-inch piece ginger, peeled and thinly sliced
2 bunchscallions, halved
1 Tbsptoasted sesame seeds
2 smallcucumbers, diced
1 cshredded carrots (about 2 medium)
1 Tbsprice vinegar
How to Make Grilled Steak and Rice Bowl
- Preheat 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.
- Meanwhile cook the rice according to package instructions, adding ginger to the cooking water.
- Brush 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.
- Fluff 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.