Flank Steak Bowl (Printable Version)
Tender marinated flank steak over rice with fresh vegetables and zesty sauce 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
# How To Make It:
01 - Whisk together soy sauce, olive oil, honey, rice vinegar, minced garlic, grated ginger, and black pepper in a bowl until well 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 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 - In a small bowl, mix mayonnaise, Sriracha, and lime juice until smooth and evenly combined.
06 - Divide cooked rice among four serving bowls. Arrange carrots, cucumber, edamame, sliced avocado, and steak slices on top of the rice.
07 - Drizzle spicy mayo sauce over each bowl. Garnish with fresh cilantro, sliced scallions, and sesame seeds. Serve immediately.
# Expert Advice:
01 -
- Everything comes together in under 40 minutes but tastes like you put way more effort into it
- The steak stays incredibly tender thanks to a simple marinade that works magic
02 -
- Patting the steak dry before cooking is crucial for getting that restaurant-quality sear
- Slicing against the grain is what keeps flank steak tender instead of chewy
03 -
- Freeze the steak for 20 minutes before slicing to get paper-thin, professional-looking strips
- Double the spicy mayo and keep it in your fridge for everything from burgers to roasted vegetables