Steak Bowl Recipe

Marinate

Pat the steak dry with paper towels. Mince or grate garlic. In a bowl combine 1 tbs olive oil, minced garlic, 2 tbs soy sauce, 1 tbs lime juice and 1 tsp brown sugar. Rub the mixture evenly over both sides of the steak. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper. Let marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

Cook

Heat a heavy skillet or grill pan over medium-high heat until very hot (a drop of water should sizzle). Add a thin film of oil if using a pan. Sear the steak 3–4 minutes per side for medium-rare (thinner flank/skirt may take less time), turning only once. Use an instant-read thermometer if available: 125–130°F (52–54°C) for medium-rare. For medium, cook to 135°F (57°C).

Transfer steak to a cutting board and rest loosely tented with foil for 5–10 minutes to let juices redistribute before slicing thinly across the grain into 1/4-inch slices.

Rinse 1 cup rice under cold water until runoff is mostly clear to remove starch. In a small saucepan combine rinsed rice, 1.25 cups water, a pinch of salt and 1 tsp butter or oil. Bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork before serving.

While rice cooks, prepare vegetables. Core and seed the red bell pepper and cut into thin strips. Peel and slice half a red onion thinly. Halve cherry tomatoes. If using frozen corn, heat a small skillet over medium, add 1 tbs olive oil and the corn and sauté 3–4 minutes until slightly browned; if canned, drain and sauté 2 minutes just to warm.

Warm a second skillet over medium-high heat with a teaspoon of oil and briefly sauté the bell pepper and onion 3–4 minutes until crisp-tender with some char. Season lightly with salt and pepper. Remove from heat.

Halve and slice the avocado. Chop the cilantro. Arrange baby spinach or mixed greens into bowls as a base or to one side.

Whisk together 3 tbs Greek yogurt, 1 tsp mayonnaise, 1 tsp hot sauce or sriracha, 1 tbs lime juice, 1 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust heat, acidity or salt as needed. This sauce will be drizzled over the finished bowl.

Divide the cooked rice between 2 bowls. Top each with a bed of baby spinach or mixed greens. Arrange sliced steak across the rice, then add sautéed peppers and onions, warmed corn, cherry tomatoes and avocado slices.

Drizzle the quick dressing over each bowl, sprinkle chopped cilantro on top and serve with lime wedges for squeezing. Taste and add extra salt, pepper, or hot sauce to finish.