Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, grilled steak and rice bowl. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Grilled Steak And Rice Bowl is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Grilled Steak And Rice Bowl is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook 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:

1. Make ready 1 1/4 lb Flank steak
2. Take 1/4 cup Ponzu sauce
3. Get 1/4 cup Wasabi mayonnaise
4. Take 1 tbsp Vegetable oil, plus more for the grill
5. Make ready 1 1/2 cup Jasmine rice
6. Take 1 2-inch piece of ginger, peeled and thinly sliced
7. Prepare 2 bunch Scallions, halved
8. Make ready 1 tbsp Toasted sesame seeds
9. Make ready 2 Kirby or Persian cucumbers, diced
10. Take 1 cup Shredded carrots
11. Make ready 1 tbsp Rice vinegar

Instructions to make Grilled Steak And Rice Bowl:

1. 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.
2. 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.
3. 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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