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To get started with this particular 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.
Composition needed to serve Grilled Steak And Rice Bowl:
- 1 1/4 lb Flank steak
- 1/4 cup Ponzu sauce
- 1/4 cup Wasabi mayonnaise
- 1 tbsp Vegetable oil, plus more for the grill
- 1 1/2 cup Jasmine rice
- 1 2-inch piece of ginger, peeled and thinly sliced
- 2 bunch Scallions, halved
- 1 tbsp Toasted sesame seeds
- 2 Kirby or Persian cucumbers, diced
- 1 cup Shredded carrots
- 1 tbsp Rice vinegar
Directions to cook 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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