Grilled Steak and Rice Bowl
- 1 1/4 pounds flank steak (about 1 inch thick)
- 1/4 cup ponzu sauce
- 1/4 cup wasabi mayonnaise
- 1 tablespoon vegetable oil, plus more for the grill
- 1 1/2 cups jasmine rice
- 1 2 -inch piece ginger, peeled and thinly sliced
- 2 bunches scallions, halved
- 1 tablespoon toasted sesame seeds
- 2 Kirby or Persian cucumbers, diced
- 1 cup shredded carrots (about 2 medium)
- 1 tablespoon rice vinegar
- 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 sit 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 steak from the marinade; add the scallions to the marinade and set aside.
- Grill the steak, 8 to 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.
- Photograph by Charles Masters
flank steak, ponzu sauce, wasabi mayonnaise, vegetable oil, jasmine rice, ginger, bunches scallions, sesame seeds, cucumbers, carrots, rice vinegar
Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-and-rice-bowl.html (may not work)