Flank Steak Bowl (Printable)
Tender marinated steak with fresh veggies and zesty sauce over steamed rice for a satisfying meal.
# What You'll Need:
→ Beef & Marinade
01 - 1 1/4 lbs flank steak
02 - 1/4 cup soy sauce or tamari
03 - 2 tbsp olive oil
04 - 1 tbsp honey
05 - 1 tbsp rice vinegar
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp freshly ground black pepper
→ Bowl Components
09 - 2 cups cooked jasmine or brown rice
10 - 1 cup shredded carrots
11 - 1 cup thinly sliced cucumber
12 - 1 cup shelled edamame, cooked
13 - 1 avocado, sliced
14 - 1/4 cup fresh cilantro, chopped
15 - 2 scallions, thinly sliced
16 - 1 tbsp sesame seeds
→ Sauce
17 - 2 tbsp mayonnaise
18 - 1 tbsp Sriracha or chili garlic sauce
19 - 1 tsp lime juice
# Directions:
01 - Whisk together soy sauce, olive oil, honey, rice vinegar, garlic, ginger, and black pepper in a bowl. Place flank steak in a shallow dish or zip-top bag, pour marinade over, and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
02 - Remove steak from marinade and pat dry. Heat grill pan or skillet over medium-high heat. Cook steak for 4 to 5 minutes per side until desired doneness is reached.
03 - Let steak rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain for maximum tenderness.
04 - Combine mayonnaise, Sriracha, and lime juice in a small bowl. Mix until smooth and well blended.
05 - Divide cooked rice among four bowls. Arrange carrots, cucumber, edamame, avocado slices, and steak slices on top of each bowl.
06 - Drizzle spicy mayo sauce over each bowl. Garnish with fresh cilantro, scallions, and sesame seeds. Serve immediately.
# Expert Advice:
01 -
- You get that perfect steakhouse sear without firing up the outdoor grill or ordering takeout
- The marinade doubles as a flavor shortcut, turning inexpensive flank steak into something tender and remarkable
02 -
- Crowding the pan traps steam and prevents proper searing, so cook in batches if your skillet is smaller than your steak
- Letting the meat rest is non-negotiable, cutting too soon spills all those flavorful juices onto your cutting board instead of keeping them in the meat
03 -
- Freeze the flank steak for 30 minutes before slicing, it becomes firm and incredibly easy to cut into thin, even strips
- Room temperature steak sears more evenly than cold from the fridge, so let it sit out while you prep the vegetables