Grilled Steak And Broccoli Grain Bowl Recipes

BROCCOLI GRAIN BOWL WITH STEAK

Steps:

• Preheat the broiler with a baking sheet under the heat source. Combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil in a small bowl; brush on both sides of the steak and season lightly with salt and pepper. Add the steak to the hot baking sheet and broil until browned around the edges and a thermometer inserted into the side registers 120 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and cook, stirring occasionally, until the grains are thawed and no liquid remains, about 8 minutes.
• Push the grains to one side of the skillet and add the cabbage and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and charred in spots, 4 to 5 minutes. Add the scallions, ginger and garlic; stir the vegetables into the grains and cook until the scallions are softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil.
• Thinly slice the steak against the grain. Divide the grain mixture among bowls. Top with the steak; drizzle with more oyster sauce.

GRILLED STEAK AND RICE BOWL

Steps:

• 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.

GRILLED STEAK AND BROCCOLI GRAIN BOWL

Steps:

• Cook rice according to package directions in salted water. When done fluff up and let cool a bit. Use the rice either warm or room temperature.
• Heat a grill on high until fully hot. Toss broccoli with olive oil and some salt and spread it out in a grilling basket. Grill covered, stirring occasionally, until crisp tender and somewhat blackened. Adjust the heat to keep the grill at about 400F. Set aside to cool.
• Sprinkle the skirt steak with salt and pepper. Grill on high, uncovered, 5 minutes per side or until ~150F and a bit pink in the middle. Move steak to a cutting board and slice thinly.
• Mix together all the dressing ingredients until fully combined.
• Make dinner bowls with rice, broccoli, steak, tomatoes, and scallions. Top with dressing and serve.

GRAIN BOWLS WITH GRILLED CORN, STEAK, AND AVOCADO

Steps:

• Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
• Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare (2-3 minutes per side for skirt; 3-4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
• Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
• Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
• Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"-6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
• Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.

ASIAN STEAK AND NOODLE BOWL

Steps:

• Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
• Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
• Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
• Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
• Divide noodle mixture among large bowls. Top with steak slices.