Grilled Teriyaki Steak Bowls by @dennistheprescott
4 servings
🥩
800 g
Hangar Steak
🫗
10 ml
Neutral Oil
🧂
10 g
Sea Salt
🌶️
2 g
Black Pepper
🥒
300 g
English Cucumber
🍶
240 ml
Rice Wine Vinegar
💧
120 ml
Boiling Water
🍬
67 g
Sugar
🫘
12 g
Toasted Sesame Seeds
🥢
180 ml
Soy Sauce
🍶
60 ml
Mirin
🍯
170 g
Honey
💧
80 ml
Water
🧄
6 g
Garlic Cloves
🍍
900 g
Pineapple
🧅
70 g
Red Onion
🥑
150 g
Avocado
🌿
16 g
Cilantro Leaves
🍋
340 g
Lime
🧂
Sea Salt
🍚
320 g cooked
Jasmine Rice
🍋
Lime Wedges
🌿
Cilantro
🌾
Toasted Sesame Seeds
Preparation Steps
Step 1/24
Cook 2 cups of jasmine rice according to the package instructions; keep warm for serving.
Step 2/24
Preheat the pellet grill to 185°F (85°C) with the smoke setting enabled, if available.
Step 3/24
Season the hanger steak evenly with 1 1/2 teaspoons sea salt and the cracked black pepper.
Step 4/24
Insert the instant-read thermometer into the hanger steak and smoke it on the grill for 60 minutes.
Step 5/24
Remove the smoked steak from the grill and set it aside while preparing the remaining components.
Step 6/24
Slice the English cucumber into thin rounds or spears and place it in a mixing bowl.
Step 7/24
Whisk the rice wine vinegar and sugar in a second mixing bowl until combined.
Step 8/24
Pour the boiling water into the vinegar mixture and stir until most of the sugar dissolves.
Step 9/24
Pour the pickling liquid over the cucumber and toss until all pieces are coated.
Step 10/24
Let the cucumber pickle at room temperature for 60 minutes, then toss it with 2 teaspoons toasted sesame seeds.
Step 11/24
Add soy sauce, mirin, honey, water, and minced garlic to the saucepan.
Step 12/24
Bring the teriyaki mixture to a simmer and cook for 5 minutes until slightly reduced.
Step 13/24
Raise the pellet grill temperature to 450°F (230°C) while the teriyaki sauce cools slightly.
Step 14/24
Grill the pineapple spears, turning with tongs until charred on every side, about 8 to 10 minutes.
Step 15/24
Dice the charred pineapple and combine it with diced red onion and avocado in a mixing bowl.
Step 16/24
Mix in 1/4 cup minced cilantro leaves and the juice of 2 to 3 limes.
Step 17/24
Season the pineapple salsa with 1/2 teaspoon sea salt and gently fold it together.
Step 18/24
Heat the skillet over medium-high heat and add the 2 teaspoons neutral oil.
Step 19/24
Sear the smoked steak in the hot skillet, turning with tongs until browned on all sides.
Step 20/24
Pour in about half of the teriyaki sauce and turn the steak often until it reaches 125°F (52°C) internally.
Step 21/24
Transfer the steak to a cutting board and rest it for 10 minutes before slicing thinly against the grain.
Step 22/24
Divide the warm jasmine rice among 4 bowls and arrange sliced steak over the rice.
Step 23/24
Top each bowl with pineapple salsa and quick pickles, then drizzle with the remaining teriyaki sauce.
Step 24/24
Garnish each bowl with the remaining cilantro, toasted sesame seeds, and lime wedges before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
890 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
1 hour 15 minutes
Overall
1 hour 45 minutes
Difficulty
Level
Hard (3/4)
Steps
24 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@dennistheprescott
Origin
Cuisine
Japanese, Japanese-American, Fusion
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos