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Savory Asian steak bowls with fresh ingredients and vibrant flavors

Asian Steak Bowls

A delightful fusion of flavors, blending tender grilled steak with vibrant ingredients, topped with a zesty mango cucumber salsa.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons low sodium soy sauce For a savory depth.
  • 3 tablespoons rice vinegar Adds a tangy kick.
  • 1 tablespoon toasted sesame oil Adds richness.
  • 2 tablespoons olive oil
  • 2 tablespoons honey For sweetness.
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic For aromatic warmth.
  • 1 tablespoon sriracha For gentle heat.
Main Ingredients
  • 1.5 pounds flank steak
  • 1 mango peeled and diced Adds a juicy sweetness.
  • 1 English cucumber seeds removed and diced Adds refreshing crunch.
  • 2 green onions sliced
  • 1/4 cup cilantro Chopped, for flavor.
  • 1 lime juiced Enhances freshness.
  • 1 avocado peeled and thinly sliced For creaminess.
  • 2 cups cooked rice For a filling base.
  • 1 tablespoon sesame seeds For garnish.
For the Sriracha Mayo
  • 2 tablespoons mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon sriracha Adjust for spice level.
  • 1 tablespoon honey

Method
 

Marinade the Steak
  1. Combine all marinade ingredients in a measuring glass or bowl and whisk until well combined.
  2. Place the flank steak in a resealable freezer bag and pour the marinade over it, pressing out excess air before sealing.
  3. Massage the marinade into the meat and refrigerate for at least one hour, up to six hours.
Prepare the Salsa
  1. In a separate bowl, combine the diced mango, cucumber, sliced green onions, chopped cilantro, and lime juice.
  2. Taste and adjust seasoning with salt if necessary, then cover and refrigerate.
Make the Sriracha Mayo
  1. In another bowl, whisk together mayonnaise, Greek yogurt, sriracha, honey, and salt.
  2. Taste and modify to your liking, then cover and refrigerate.
Grill the Steak
  1. Preheat your grill to 450-500°F and clean the grates, applying vegetable oil to prevent sticking.
  2. Remove the steak from the marinade, pat it dry with paper towels, season with salt, and place on the grill.
  3. Cook for 5-6 minutes on one side, then flip and cook for another 5-6 minutes until the internal temperature reaches 130-135°F for medium-rare.
  4. Allow the steak to rest for 5-10 minutes before slicing thinly against the grain.
Assemble Your Bowls
  1. Start with a base of 1/2 cup of cooked rice in each bowl.
  2. Layer on sliced steak, mango cucumber salsa, avocado, and drizzle with sriracha mayo.
  3. Garnish with sesame seeds before serving.

Notes

For added flavor, try grilling or sautéing vegetables before adding to the bowls. You can substitute tamari for soy sauce to make it gluten-free.