Flank Steak Bowl (Printable)
Succulent marinated flank steak with fresh vegetables 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
→ Spicy Mayo Sauce
17 - 2 tbsp mayonnaise
18 - 1 tbsp Sriracha or chili garlic sauce
19 - 1 tsp lime juice
# How-To 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 it's fully coated. Refrigerate for at least 30 minutes, up to 4 hours for deeper 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 4–5 minutes per side until desired doneness is achieved.
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 - While steak rests, combine mayonnaise, Sriracha, and lime juice in a small bowl. Mix until smooth and fully incorporated.
06 - Divide cooked rice evenly among four bowls. Arrange carrots, cucumber, edamame, avocado slices, and steak slices on top of the rice in sections.
07 - Drizzle spicy mayo sauce over each bowl. Sprinkle with fresh cilantro, sliced scallions, and sesame seeds. Serve immediately while steak is still warm.
# Expert Tips:
01 -
- The marinade does double duty, infusing the steak with flavor while you prep everything else
- You get that restaurant quality sear at home without any fancy equipment or technique
- These bowls are infinitely adaptable based on whatever vegetables are languishing in your crisper drawer
02 -
- Patting the steak dry before searing is the secret to developing that professional looking crust
- Letting the meat rest might feel like wasting time but it is absolutely crucial for juicy results
- Slicing against the grain shortens the muscle fibers and transforms potentially chewy meat into buttery bites
03 -
- Investing a few extra dollars in better quality soy sauce makes a surprising difference in the final dish
- If you have time, marinate the steak overnight for deeply penetrating flavor