Servings 4 servings
Ingredients
- 1 1/2 to 2 pounds steak (bavette, skirt, hanger or flank are best)
- 2 Tablespoons vegetable or canola oil
- 1 batch Homemade Teriyaki Sauce
- 4 cups Creamy Coconut Rice (or plain white rice)
- Chinese Garlic Green Beans (or veggies of choice)
- Chickpeas tossed in Thai Peanut Sauce
- 1 ripe avocado, sliced, for serving
- Sesame seeds, for garnish
Instructions
- Cook the rice and sides. Prepare the coconut rice and veggies (green beans or your choice of sides). If using peanut chickpeas, toss cooked chickpeas with peanut sauce.
- Make the teriyaki sauce.
- Sear the steak. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Pat steak dry and season with salt and pepper. Add the steaks and sear until a crust forms and they naturally release from the pan, about 3-4 minutes per side. (See notes below for temperature chart.)
- Transfer the steaks to a cutting board, glaze with teriyaki, then tent them with foil and let them rest for 10 minutes before slicing and serving.
- Assemble the bowls. Divide rice among 4 bowls, top with teriyaki steak, add garlic green beans, chickpeas tossed in peanut sauce and avocado slices. Garnish with sesame seeds and serve.
Notes
- Make it your own: This recipe is more of a template than a rulebook. Swap in your favorite protein (rotisserie chicken, shrimp or tofu all work great), pile on different veggies (fresh or roasted), or switch up the base with another grain—quinoa is delicious! The options are endless.
- Make-ahead tip: Prep the components up to a day in advance, storing each separately in the fridge. Then all that’s left at dinnertime is searing the steak and assembling the bowls.
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