We are always trying to mix up our weeknight meals. Bowl meals is always one of our solutions. Everyone can pick what they want. Picky eaters can leave certain ingredients off, while adventurous eaters can pile them on. Mexican and Asian-inspired bowls are a go to, and this steak poke bowl, feature our new Calicutts Sweet Ginger Teriyaki Spice Blend, delivers. We love pairing this flavor packed flank steak with grilled pineapple, brown and wild rice, edamame, avocado, cucumber, and butter lettuce.
Mix all ingredients for the steak, except the steak itself, in a bowl. Divide into two bowls. In one, you place the steak to marinade at room temperature for an hour. The second will be used as dressing.
After an hour, heat pan on high heat. Once hot, place the steak in the pan and cook for 2-3 minutes on each side until you achieve the desired temperature, around 130 degrees . Remove from the pan and place on a board to rest.
Sprinkle pineapple slices with brown sugar on both sides and place in hot pan. Cook on each side of 1-2 minutes until they are lightly caramelized. Remove from heat.
Begin to assemble your bowl starting with the rice and salad greens, veggies, as desired. Cut the steak into ½ inch cubes and top with green onions and sesame seeds.
