Asian Steak Bowls

Sliced steak, mango cucumber salsa, and avocado on top of rice in a white bowl.

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These Asian inspired steak bowls are topped with juicy marinated grilled steak, a fresh mango cucumber salsa, and drizzled with sriracha mayo. Great for meal prep!

Prep Time30

Cook Time15

Marinating Time3

Course: Beef, Bowls, Dinners

Cuisine: Asian

Keyword: Asian, bowl, flank steak, rice bowl, steak

Servings:

Author: Danae Halliday

Ingredients

Asian Steak

3 tablespoons low sodium soy sauce, tamari for gluten-free
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon sriracha
1/3 cup sliced green onions
1/4 cup chopped cilantro
1 tablespoon grated fresh ginger
1 teaspoon grated or minced garlic
Salt and freshly ground black pepper to taste
1 1/2 pounds flank steak

Mango Cucumber Salsa

1 mango, peeled and diced
1 English cucumber, seeds removed and diced
2 green onions, sliced thin
2 tablespoons chopped cilantro
1 lime, juiced
Salt to taste

Sriracha Mayo

2 tablespoons mayonnaise
1/4 cup plain Greek yogurt
1-2 teaspoons sriracha
2 teaspoons honey
Salt to taste

Other Ingredients

1 avocado, peeled and thinly sliced
2 cups cooked rice
Sesame seeds

Instructions

Combine all of the ingredients for the marinade in a measuring glass or bowl and whisk them together. Place the flank steak into a resealable freezer bag and pour in the marinade. Press the air out of the bag as you seal it, then massage the marinade into the meat. Let the steak marinate in the refrigerator for at least an hour an up to 6 hours.
Combine all of the ingredients for the mango cucumber salsa in a bowl. Taste for seasoning, then cover and refrigerate until ready to use.
Whisk together the ingredients for the sriracha mayo. Taste for seasoning, then cover and refrigerate until ready to use.
Preheat your grill to 450-500° F. Clean the grates and oil them. Remove the steak from the marinade and pat it dry with paper towels. Sprinkle with additional salt and place it onto the grill grates. Grill for 5-6 minutes and then flip it over and grill another 5-6 minutes or until the internal temperature is 130-135° F. (medium-rare). Let it rest for 5-10 minutes before thinly slicing it against the grain.
To assemble to bowls, add a 1/2 cup of rice to each bowl and top with slices of steak, the salsa, and slices of avocado. Drizzle with sriracha mayo and garnish with sesame seeds.

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