Description
This Steak Bowl recipe features tender grilled flat iron or flank steak served over fluffy quinoa or rice, accompanied by fresh cherry tomatoes, crisp lettuce, tangy pickled red onions, and topped with crunchy garlic croutons. A flavorful hot honey sauce made with mayo, mustard, honey, and red pepper flakes adds a perfect balance of sweetness and heat, making it an ideal hearty bowl for a satisfying meal.
Ingredients
Steak
- vegetable oil for greasing grill grates
- 1.5 to 2 pounds flat iron steak or flank steak or sous vide steak
- olive oil for cooking
- Salt and pepper to taste
- 1/2 teaspoon garlic powder or to taste
Hot Honey Sauce
- 1/2 cup mayonnaise
- 3 tablespoons yellow mustard (not Dijon)
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1/2 to 1 teaspoon red pepper flakes (adjust based on heat preference)
- Salt and pepper to taste (about 1/4 teaspoon each)
For Serving
- 1 batch quinoa or rice (prepared according to your preferred recipe)
- 1 batch pickled red onions (prepared according to your preferred recipe)
- 1 (5-ounce) bag garlic croutons, coarsely smashed
- 1 pint cherry tomatoes, halved
- 1 (7-ounce) package green leaf lettuce or Romaine, chopped
Instructions
- Prepare the Steak: Remove steak from packaging and pat dry with paper towels to ensure good searing. Preheat grill to 450°F. Clean the grill grates thoroughly and grease them well using vegetable oil to prevent sticking. Drizzle olive oil over the steak, then season generously with salt, pepper, and garlic powder.
- Grill the Steak: Place the steak on the preheated grill and close the lid. Grill for 4 to 5 minutes per side for medium rare (internal temperature 130-135°F) or about 5 to 6 minutes per side for medium (145°F). Once done, transfer steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes to retain juices.
- Slice the Steak: Identify the grain (direction of muscle fibers) of the steak. Using a sharp knife, slice the steak very thinly against the grain to ensure tenderness and easier chewing.
- Make the Hot Honey Sauce: In a small bowl, whisk together mayonnaise, yellow mustard, honey, red wine vinegar, and red pepper flakes. Season with salt and pepper to taste, about 1/4 teaspoon each. Refrigerate the sauce until you are ready to serve.
- Prepare Bowl Ingredients: Prepare quinoa or rice and pickled red onions according to preferred recipes. Crush garlic croutons by pressing the sealed bag with a meat mallet or the bottom of a pan to desired size. Halve the cherry tomatoes and chop the lettuce.
- Assemble the Bowls: Divide the chopped lettuce and cooked quinoa or rice evenly among four bowls. Top with thinly sliced grilled steak, pickled red onions, and halved cherry tomatoes. Sprinkle with the crushed garlic croutons and drizzle the hot honey sauce on top just before serving.
- Serve: Serve the bowls immediately for optimal freshness and flavor. Enjoy!
Notes
- Note 1: To maximize tenderness, identify the grain of the steak and slice perpendicular to it. This helps keep the meat juicy and easy to chew.
- Storage: Cook steak fresh before serving as it does not store well once cooked. Store quinoa or rice, sauce, and pickled onions separately in airtight containers in the refrigerator. Assemble bowls just before eating for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
