Flank Steak Bowl (Printable)
Protein-packed bowl featuring marinated flank steak, fresh vegetables, and zesty sauce over steamed rice.
# 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
→ Spicy Mayo Sauce
17 - 2 tbsp mayonnaise
18 - 1 tbsp Sriracha or chili garlic sauce
19 - 1 tsp lime juice
# Steps:
01 - Whisk together soy sauce, olive oil, honey, rice vinegar, minced garlic, grated ginger, and black pepper in a bowl until fully combined.
02 - Place flank steak in a shallow dish or zip-top bag. Pour marinade over the steak, ensuring even coating. Refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor penetration.
03 - Remove steak from marinade and pat dry with paper towels. Heat grill pan or skillet over medium-high heat. Cook steak for 4 to 5 minutes per side until desired doneness is reached.
04 - Transfer cooked steak to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain for maximum tenderness.
05 - Combine mayonnaise, Sriracha, and lime juice in a small bowl. Mix thoroughly until smooth and evenly blended.
06 - Divide cooked rice evenly among four serving bowls. Arrange carrots, cucumber, edamame, avocado slices, and sliced steak over the rice in sections.
07 - Drizzle spicy mayo sauce over each bowl. Sprinkle with fresh cilantro, scallions, and sesame seeds. Serve immediately while steak is still warm.
# Expert Advice:
01 -
- The marinade transforms flank steak into impossibly tender, flavor-packed bites that make every forkful exciting
- You can customize the vegetables based on whats wilting in your crisper drawer, reducing waste beautifully
- That spicy mayo sauce is the kind of thing youll want to put on everything from eggs to burgers
02 -
- Patting the steak dry before cooking might feel wrong after marinating, but wet meat steams instead of searing
- Slicing against the grain means cutting perpendicular to those long muscle fibers running through the meat
- The sauce thickens as it sits, so make it right before serving or thin it with a splash of water
03 -
- Score the steak lightly on both sides before marinating to help the flavors penetrate deeper
- Freeze the steak for 30 minutes before slicing, it will cut cleanly like butter
- Double the sauce and keep it in the fridge for sandwiches, roasted vegetables or as a dip