Bbq Steak Bowl Recipe

Prepare marinade

In a shallow dish or bowl, combine 3 tbs soy sauce (use gluten-free tamari if needed), 1 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp sesame oil, minced garlic, grated ginger and 1 tsp freshly ground black pepper. Stir until sugar dissolves.

Marinate steak

Pat the 1 lb ribeye steak dry with paper towels. Place the steak in the marinade, turning to coat both sides. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Sear steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp neutral oil and swirl. Remove steak from marinade (reserve marinade) and sear steak 2–3 minutes per side for medium-rare (time will vary with thickness). If steak is thick, sear sides briefly. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. During the last 30 seconds, spoon the reserved marinade into the pan and let it reduce slightly, basting the steak.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes. Slice thinly against the grain into bite-sized strips for the bowl.

Steamed rice: Cook 2 cups short-grain rice according to package instructions (roughly 2 cups water per 1 cup rice) so it’s hot and slightly sticky. Fluff with a fork and keep warm.

Mixed greens: Rinse and dry 4 cups mixed greens. Dress lightly just before serving or keep plain to let sauce dress the bowl.

Soba noodles: Cook 8 oz soba according to package directions, drain, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking. Use gluten-free soba if required.

Kimchi: Portion 1 cup kimchi into a small bowl. No prep needed.

Quick-pickled cucumber: Thinly slice 1 cup cucumber. In a bowl, mix 2 tbs rice vinegar, 1 tsp sugar, 1/4 tsp salt and let cucumbers sit 10 minutes, then drain.

Steamed spinach: Blanch 1 cup spinach in boiling water for 30–45 seconds, drain, squeeze out excess water, toss with a pinch of salt and 1/2 tsp sesame oil.

Roasted sesame mushrooms: Toss 1 cup sliced mushrooms with 1 tsp sesame oil and a pinch of salt. Roast on a sheet pan at 425°F (218°C) for 8–10 minutes until browned; finish with 1/2 tsp toasted sesame seeds.

Julienned carrots: Toss 1 cup carrots with a squeeze of lemon and a pinch of salt or lightly dress with 1 tsp rice vinegar.

Edamame: Steam or boil 1 cup shelled edamame for 3–4 minutes, drain and sprinkle with a pinch of salt.

Gochujang butter sauce

Melt 2 tbs unsalted butter in a small pan over low heat, whisk in 1 tbs gochujang and 1 tsp honey until smooth. Warm through and remove from heat.

Soy-garlic dipping sauce

Combine 3 tbs gluten-free tamari, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic and 1 tsp honey in a small bowl. Stir and taste-adjust; strain if desired.

Sesame ponzu

Mix 3 tbs ponzu (gluten-free) with 1 tsp toasted sesame oil and 1/2 tsp grated ginger. Whisk and set aside.

Assemble base: Place chosen base (rice, greens or soba) in a bowl as the foundation.

Arrange sides: Add three chosen sides around the base in separate sections (e.g., 1/4 cup each of kimchi, pickled cucumber, roasted mushrooms, spinach, carrots, edamame — choose any three to total roughly 3/4–1 cup).

Top with steak: Fan sliced ribeye across the center or to one side of the bowl.

Garnish: Sprinkle 2 tbsp thinly sliced green onions and 1 tsp toasted sesame seeds over the steak and sides. Add a lemon wedge on the rim of the bowl.

Sauce & serve: Serve with 3 tbs of your chosen sauce on the side or drizzle lightly over the steak. Finish with optional 1/4 tsp crushed red pepper flakes if desired. Serve immediately while steak is warm.