Let’s talk about a meal that feels like a full experience, not just dinner on a plate. A Grilled Steak and Rice Bowl is exactly that—a vibrant, do-it-yourself masterpiece where every bite is a little different from the last.
It’s hearty, it’s fresh, and it comes together with a surprising ease. You get the sizzle of the grill, the cool crunch of vegetables, and a sauce that wakes everything up.
Why This Bowl Just Works
There’s a wonderful balance at play here. The rich, savory flavor of the steak meets the clean, simple rice.
The sharp, pickled vegetables cut through the richness, and a creamy, spicy sauce ties every single component together. It’s a complete meal built in one bowl, and it’s endlessly adaptable to what you love.
Ingredients Needed for the Recipe
Here’s what you’ll need to gather. Each item plays a specific role in building those layers of flavor and texture we’re after.
- Flank Steak (about 1 1/4 pounds): This cut is flavorful, cooks quickly, and slices beautifully against the grain for tender bites.
- Ponzu Sauce (1/4 cup): It acts as both a marinade and a dressing, bringing a bright, citrusy soy flavor that’s not too heavy.
- Wasabi Mayonnaise (1/4 cup): This is your magic sauce—creamy with a gentle heat that spreads its joy throughout the bowl.
- Vegetable Oil: A little helps the marinade cling to the steak and prevents sticking on the grill.
- Jasmine Rice (1 1/2 cups): Its fragrant, slightly sticky quality is the perfect fluffy base to hold everything together.
- Fresh Ginger (a 2-inch piece): Sliced and cooked with the rice, it infuses a subtle, warming aroma.
- Scallions (2 bunches): They get grilled until sweet and charred, adding a smoky depth you’ll love.
- Toasted Sesame Seeds (1 tablespoon): A final sprinkle for a nutty taste and a bit of pleasing texture.
- Kirby Cucumbers & Shredded Carrots (about 2 cups total): They provide a crucial, refreshing crunch and a pop of color.
- Rice Vinegar (1 tablespoon): Just a splash quickly “pickles” the veggies, making them tangy and vibrant.
How to make Grilled Steak and Rice Bowl?
The process flows nicely, with a few things happening at once. It’s a dance, but a very simple one where you lead.
Step 1: Marinate & Start the Rice
First, get your grill heating up to a nice, medium-high heat. Take your flank steak and pierce it lightly all over with a fork—this helps the marinade really get in there.
In a large bowl, whisk together three tablespoons each of the ponzu and wasabi mayo, plus that tablespoon of oil. Plop the steak in, turn it to coat it thoroughly, and let it sit for ten minutes. Meanwhile, start your jasmine rice cooking according to the package directions, tossing in those thin slices of ginger right with the water.
Step 2: Grill the Steak & Scallions
Give your grill grates a quick brush with oil so nothing sticks. Pull the steak from its marinade, but don’t discard that bowl just yet.
Drop your halved scallions right into the leftover marinade, swishing them around. Grill the steak for about eight to ten minutes per side for a perfect medium-rare, then let it rest on a cutting board. While it rests, grill those marinated scallions until they’re tender and have some nice char marks.
Step 3: Assemble Your Bowls
Fluff the cooked rice with a fork—you can fish out the ginger slices now if you want, their job is done. Stir the toasted sesame seeds right into the warm rice.
Toss the diced cucumbers and shredded carrots with the last tablespoon of ponzu and the rice vinegar. Now, thinly slice your rested steak against the grain and give the scallions a rough chop.
Step 4: The Grand Finale
It’s time to build. Scoop a generous mound of sesame rice into each bowl. Top it with a handful of the tangy cucumber-carrot mix, then arrange those beautiful slices of steak and grilled scallions over the top.
Finish it all with a final drizzle of the remaining wasabi mayonnaise. Then, dig in and enjoy the symphony you just created.
Serving & Enjoying Your Creation
This meal is best served immediately, while the steak is still warm and the rice is fluffy. The beauty is in the contrast.
I love to put the extra wasabi mayo and maybe a little extra ponzu on the table, so everyone can adjust the flavors to their own taste. It’s a fantastic dish for casual entertaining, too.
Tips
- Letting the steak rest after grilling is non-negotiable. It allows the juices to redistribute, ensuring every slice is succulent and not dry.
- Slicing the steak “against the grain” means cutting perpendicular to those long muscle fibers you can see. It makes the meat dramatically more tender to eat.
- If you don’t have a grill, a screaming hot cast-iron skillet or grill pan works wonderfully for both the steak and the scallions.
- For the vegetables, a mandoline makes quick work of shredding the carrots and getting even cucumber dice, but a sharp knife does the job just fine.
Easy Swaps and Variations
This recipe is a friend, not a dictator. Short on time? Use pre-cooked rice or even a quality microwaveable jasmine rice.
You can swap the flank steak for skirt or hanger steak with great results. Not a fan of wasabi? Sriracha mayo or even a plain creamy garlic sauce would be delicious.
The vegetable toppings are also your playground—try quick-pickled radishes, sliced avocado, or edamame. The bowl is your canvas.
Grilled Steak and Rice Bowl Recipe
Description
This Grilled Steak and Rice Bowl is a savory, satisfying meal that brings together tender marinated flank steak, fragrant jasmine rice, and crisp fresh vegetables—all dressed with bold ponzu and wasabi mayonnaise. Ready in just 40 minutes, it's perfect for weeknight dinners or casual weekend feasts.
ingredients
Instructions
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Preheat a grill to medium-high heat. Pierce the flank steak all over with a fork.
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In a large bowl, combine 3 tablespoons each of ponzu sauce and wasabi mayonnaise with the vegetable oil. Add the steak and turn to coat evenly. Let marinate for 10 minutes at room temperature.
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Meanwhile, cook the jasmine rice according to package directions, adding the sliced ginger to the cooking water for added aroma.
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Lightly brush the grill grates with vegetable oil. Remove the steak from the marinade and set aside. Place the scallions into the leftover marinade and let them soak briefly.
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Grill the steak for 8–10 minutes per side for medium-rare (or to your desired doneness). Transfer to a cutting board and let rest for 5 minutes.
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While the steak rests, remove the scallions from the marinade and grill them, turning occasionally, until lightly charred—about 3 minutes. Transfer to the cutting board.
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Fluff the cooked rice with a fork and discard the ginger if desired. Stir in the toasted sesame seeds.
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In a small bowl, toss the diced cucumbers and shredded carrots with the remaining 1 tablespoon ponzu sauce and the rice vinegar.
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Thinly slice the rested steak against the grain. Roughly chop the grilled scallions.
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Assemble each bowl with a portion of sesame rice, top with the cucumber-carrot mixture, sliced steak, chopped scallions, and a drizzle of the remaining 1 tablespoon wasabi mayonnaise.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 5g25%
- Cholesterol 85mg29%
- Sodium 680mg29%
- Potassium 720mg21%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 34g68%
- Calcium 50 mg
- Iron 3.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Marinade tip: Don’t skip piercing the steak—it helps the marinade penetrate deeper for more flavor.
- Rice shortcut: Use pre-cooked or microwaveable jasmine rice to save time.
- Vegetarian option: Swap steak for grilled tofu or portobello mushrooms.
- Storage: Keep components separate in airtight containers for up to 2 days. Reheat steak gently to retain tenderness.
