Seared Steak Bowl Recipe

Marinate steak

Pat the 5 oz striploin dry with paper towel. In a small bowl combine 2 tbs ponzu, 1/2 tbs tamari, 1/2 tbs mirin (if using), 1/2 tsp grated ginger, 1/2 tsp minced garlic and 1 tsp neutral oil. Place the steak in a shallow dish or zip-top bag, pour marinade over it, turn to coat, and refrigerate for 20–30 minutes (can marinate up to 2 hours). Remove steak from fridge 10 minutes before cooking to come closer to room temperature.

Sear steak

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tsp neutral oil and swirl. Season the steak lightly with salt and pepper. Place the steak in the pan and sear without moving for 2 minutes to develop a crust. Flip and sear the other side 1.5–2 minutes for medium-rare (adjust time for thickness and desired doneness). Use tongs to sear edges for 15–20 seconds if needed. Transfer steak to a cutting board and rest 5 minutes before slicing thinly against the grain.

While steak marinates, rinse 1/2 cup basmati rice under cold water until water runs clear. Combine rice, 3/4 cup water and a pinch of salt in a small saucepan. Bring to a gentle boil, then reduce to a low simmer, cover, and cook 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 8 minutes. Fluff with a fork.

Prepare vegetables while rice cooks: julienne cucumber to yield about 1/3 cup, thinly slice radish, and shell/measure 1/4 cup cooked edamame. Trim broccolini stems. Bring a small pot of salted water to a boil and blanch broccolini 45–60 seconds until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking, then pat dry. Reserve scallion and sesame seeds for garnish.

Make the sauce while rice and vegetables finish: in a small bowl whisk together 2 tbs peanut butter and 2 tbs warm water until smooth. Whisk in 1 tsp tamari, 1/2 tsp rice vinegar, 1/2 tsp honey or maple syrup, 1/4 tsp sesame oil, 1/2 tsp fresh lime juice and a pinch (1/8 tsp) red pepper flakes if using. Adjust thickness by adding more warm water, 1/2 tsp at a time, until pourable but still creamy. Taste and adjust salt/sweet/sour balance.

Assemble bowl: divide the fluffed basmati rice into a bowl (about half a cup). Fan sliced rested steak (from searing) over one side of the rice. Arrange julienned cucumber, blanched broccolini, edamame and sliced radish in segments around the rice for a composed bowl.

Drizzle 1–2 tbs peanut sauce over the steak and vegetables, or serve on the side. Garnish with thinly sliced scallion and 1/2 tsp toasted sesame seeds. Add additional ponzu or tamari to taste if desired.

Serve immediately while steak is warm. Leftovers: store components separately (rice, steak, sauce, vegetables) in airtight containers in refrigerator up to 2 days; reheat steak briefly in a hot skillet to avoid overcooking.