Broiled Steak With Rice Salad Recipes

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GRILLED STEAK AND RICE BOWL



Grilled Steak and Rice Bowl image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 629 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 96 milligrams, Sodium 712 milligrams, Carbohydrate 59 grams, Fiber 2 grams, Protein 35 grams

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