| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds flank steak (about 1 inch thick)
- 1/4 cup ponzu sauce
- 1/4 cup wasabi mayonnaise
- 1 tablespoon vegetable oil, plus more for the grill
- 1 1/2 cups jasmine rice
- 1 2-inch piece ginger, peeled and thinly sliced
- 2 bunches scallions, halved
- 1 tablespoon toasted sesame seeds
- 2 Kirby or Persian cucumbers, diced
- 1 cup shredded carrots (about 2 medium)
- 1 tablespoon rice vinegar
Instructions
- Preheat a grill to medium high. Pierce the steak all over with a fork. Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl. Add the steak; turn to coat. Let sit 10 minutes. Meanwhile, cook the rice as the label directs, adding the ginger to the cooking water.
- Brush the grill grates with vegetable oil. Remove the steak from the marinade; add the scallions to the marinade and set aside. Grill the steak, 8 to 10 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, remove the scallions from the marinade and grill, turning, until charred, about 3 minutes; transfer to the cutting board.
- Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar. Thinly slice the steak against the grain and roughly chop the scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.
Nutrition Facts
| Calories | 629 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 96 milligrams |
| Sodium | 712 milligrams |
| Carbohydrates | 59 grams |
| Dietary Fiber | 2 grams |
| Protein | 35 grams |