Flank Steak Bowl (Printable Version)

Succulent marinated flank steak with fresh vegetables, zesty sauce, and steamed rice for a satisfying meal.

# What You 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 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 evenly 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 evenly incorporated.
06 - Divide cooked rice among four serving bowls. Arrange carrots, cucumber, edamame, sliced avocado, and steak strips on top of each bowl.
07 - Drizzle spicy mayo sauce over each bowl. Finish with fresh cilantro, sliced scallions, and sesame seeds. Serve immediately while steak is still warm.

# Expert Tips:

01 -
  • The steak marinade creates restaurant quality flavor with ingredients you already have in your pantry
  • Everything comes together in under 40 minutes but tastes like you spent all day cooking
  • These bowls are infinitely customizable based on what is in season or your fridge
02 -
  • Slicing against the grain is the secret to making flank steak tender instead of tough
  • Patting the steak dry before cooking ensures you get a proper sear instead of steaming the meat
  • The sauce tastes better after it sits for 10 minutes so the flavors can meld together
03 -
  • Freeze the steak for 20 minutes before slicing to get thin, even strips
  • Double the sauce recipe because everyone will want extra on their bowl
  • Toast the sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor

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