This versatile and satisfying steak bowl recipe combines juicy steak, vibrant vegetables, and flavorful seasonings, making it an ideal choice for quick lunches or hearty dinners.
Ingredients
Scale:
1 pound flank steak or sirloin steak, preferably grass-fed
2 tablespoons olive oil, extra virgin
2 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon salt, sea salt recommended
1 teaspoon smoked paprika
1 red bell pepper, sliced thinly
1 cup broccoli florets, fresh
1 cup snap peas
1 tablespoon sesame oil, toasted
1 tablespoon fresh ginger, grated
2 cups cooked brown rice or quinoa
2 green onions, sliced thinly
1 tablespoon sesame seeds, toasted
Fresh cilantro or parsley, for garnish (optional)
Instructions
In a medium bowl, whisk together the olive oil, soy sauce, honey, minced garlic, black pepper, salt, and smoked paprika. Add the flank steak, ensuring it's well coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes on each side for medium-rare. Allow to rest for 5 minutes before slicing thinly against the grain.
In a large pan, heat the sesame oil over medium heat. Add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes until tender-crisp. Add grated ginger and soy sauce, cooking for an additional minute.
In a serving bowl, layer 1 cup of cooked brown rice or quinoa. Top with sautéed vegetables and sliced steak, arranging attractively.
Garnish with sliced green onions, sesame seeds, and optional fresh cilantro or parsley before serving.
