Flank Steak Bowl (Printable)

Protein-packed bowl with tender marinated flank steak, crisp vegetables, and spicy mayo over fluffy rice.

# 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 fully 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 enhanced flavor.
03 - Remove steak from marinade and pat dry with paper towels. Heat a grill pan or skillet over medium-high heat. Cook steak for 4 to 5 minutes per side until desired doneness is reached.
04 - Transfer 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 - Combine mayonnaise, Sriracha, and lime juice in a small bowl. Mix until smooth and well incorporated. Adjust spice level to preference.
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. Sprinkle with fresh cilantro, sliced scallions, and sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The marinade transforms economical flank steak into something that tastes like it came from a restaurant
  • You can prep most components ahead and assemble in minutes for weeknight dinners
  • The spicy mayo sauce ties everything together with just the right amount of heat
02 -
  • Slicing against the grain is the difference between tender steak and chewy disappointment
  • Patting the steak dry before searing is non-negotiable for that restaurant-quality crust
  • The sauce needs to be made right before serving—spicy mayo separates and loses its punch if made ahead
03 -
  • Freeze the steak for 20 minutes before slicing—it will cut paper-thin with ease
  • Toast your sesame seeds in a dry pan for 2 minutes to unlock their nutty flavor
  • Massaging the sliced steak with a little extra marinade after cooking brings back moisture

Return