Thai Chile Marinated Flank Steak Rice Bowls
A brand new recipe to start the week off! A most delicious and easy steak entree to please your entire crowd. Each family member can prepare the rice bowl according to their liking. Save extra for leftovers as it reheats nicely. Start this one in the morning, letting the steak marinate most of the day and have a quick and easy prep when meal time rolls around.
Serves 4
Ingredients:
Marinade:
1/2 cup olive oil
1 tbsp sesame oil
1 tbsp honey
1/4 cup fish sauce
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
3 cloves garlic
1 tbsp harissa or Thai chili garlic paste
Juice and zest of 1 lime
1 Tbsp ground ginger
2 lbs flank steak
1 tbsp dried cilantro
Sauce:
¼ cup of Coconut Liquid Aminos or soy sauce
2.5 Tbsp fish sauce
2 Tbsp maple syrup
2 cloves garlic, minced
1 Tbsp harissa or Thai chili garlic paste
3 scallions, chopped
To Serve:
White rice, cooked
Edamame, shelled
Broccolini
Cucumbers
Fresh herbs
Directions:
Combine marinade ingredients and whisk well. Pour over steak in gallon sized bag or shallow baking dish. Work around to cover as much of steak as possible.
Marinade steak in sauce for 3-6 hours.
Remove steak from marinade and shake off excess marinade. Lay on cutting board. Add 1” hash marks randomly on both sides to cook evenly.
Heat cast iron pan or other large skillet over medium high heat. Add small amount of oil to pan. Place steak in cast iron skillet and cook for 4-5 minutes. Flip and repeat for another 4-5 minutes. Remove from heat and cover with foil. Let sit 10 minutes.
While steak is resting, steam any veggies serving with rice bowls. Prepare rice as well.
Whisk together ingredients for sauce. This can be served room temperature or slightly heated and reduced down, if desired.
Prepare bowls by serving steak over jasmine rice. Top with sauce. Garnish vegetables, fresh herbs and scallions. Add lime wedges if desired.
Have a few extra minutes? Make our easy pickled cucumbers. Slice cucumbers and place in a small bowl. Mix with 1 tsp sesame oil, 1 Tbsp white wine vinegar, 1 Tbsp lime juice and 1 tsp fish sauce. Add a pinch of salt and 1 Tbsp sugar. Toss and less sit for at least 15 minutes and serve on bowls in place of regular cucumbers.