Steak Bowl Recipe

Marinate steak

Pat steak dry with paper towel. In a shallow dish or zip-top bag combine 1 tbs olive oil, 2 tbs soy sauce, 1 tbs lime juice, minced garlic, 1 tsp brown sugar, 1 tsp kosher salt and 1 tsp black pepper. Add steak and coat thoroughly. Marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours (bring to room temp 20 minutes before cooking).

Cook steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 4–5 minutes). Add 1 tbs oil and swirl. Remove steak from marinade, letting excess drip off, and sear 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C). Adjust time for desired doneness. If steak is thicker than 1 inch, sear sides briefly. Transfer steak to a cutting board and rest 8–10 minutes to allow juices to redistribute.

Slice steak

Against the grain, slice the steak thinly across the fibers into bite-sized strips. Keep warm while assembling bowls.

Rinse 1 cup rice under cold water until water runs clear to remove excess starch. Combine rinsed rice, 1.5 cups water, 1 tsp salt and 1 tbs butter or oil in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low, cover tightly and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork.

In a small bowl whisk together 2 tbs mayonnaise, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp rice vinegar and 0.5 tsp sesame oil until smooth. Taste and adjust spice or salt. Refrigerate until ready to use.

Prep vegetables: halve cherry tomatoes, slice or dice cucumber, slice green onions, chop cilantro if using, slice avocado just before assembling to prevent browning. Toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant — watch closely to prevent burning.

Divide warm rice between 2 bowls (about 1/2 cup cooked rice per bowl if serving 2). Top each with a handful of baby spinach, arranged tomatoes, cucumber, sliced avocado and a portion of sliced steak. Drizzle each bowl with the prepared spicy mayo (about 1 tbs per bowl) and a little extra soy sauce or lime juice if desired. Garnish with sliced green onions, toasted sesame seeds and cilantro. Serve with lime wedges on the side.