Summer steak bowls

With mango cabbage slaw and coconut lime rice

Hi, friends. Long weekends in my book mean lots of good food to go around — and then some. If you haven’t planned tonight’s dinner yet, may I suggest today’s summer steak bowls? They’re piled high with fluffy coconut lime rice, tender citrus soy-marinated steak, and crunchy mango cabbage slaw. A summery, light but filling, refreshing, and full of flavor combination I can’t wait for you to try.

Tell me more

Why is it so satisfying to eat out of a big, shallow bowl? Nine times out of 10 I find myself reaching for a one when plating up my dinner, and I love a recipe that is specifically designed to be eaten out of one — like these steak bowls.

Now I know that it might seem sacrilege to take a nice steak — one that doesn’t need marinating — and marinate it, but the citrus soy marinade that we’re using today adds so much good flavor that goes perfectly with the rice and the slaw. Plus, the little bit of honey gives it just the right caramelization when it hits the grill. What’s not to love about a little crispy bit?

We’re making three separate components — the steak, the slaw, and the rice — but none of these are complicated or hard. But, you do want to plan accordingly so that you can let your steak marinate for at least half an hour (or more, if you have time!). Let’s get into it.

Before we start

• I opted for filet mignons when I first tested this and New York strips when I filmed and photographed the recipe. Both worked great. Ribeye would be good, too! Go for something thick — at least an inch and a half. You can definitely opt for more affordable cuts of steak, like skirt or flank. I just find that those are a little harder to get right and, honestly, if I’m going steak I’m going all out. Please see the notes section for how to adjust the recipe if you decide to go for one of these thinner cuts.

• We’ll be grilling our steak today because it’s grilling season, baby. Don’t have a grill or just prefer to stay inside in the AC? This recipe includes directions for reverse searing steak — my go-to method when I’m cooking it inside.

• And speaking of steak, only you know how much you and your dinner partner(s) will eat. The recipe calls for a large-ish steak to feed two people, but you can increase that to a bigger one or to two steaks (or three! or four!).

• I have to credit Queen Ina Garten with this grilling method, which requires you to heat half your grill. She shared it on her Instagram back in May and honestly, it’s pretty easy and foolproof.

• Want to cut down on steps and prep time? Grab a bag of coleslaw or shredded cabbage instead of shredding your own. You can also opt for microwaveable rice. Target’s Good & Gather line, Ben’s Original, and Thai Kitchen all have coconut flavored ones. Just stir through some lime juice after nuking it.

• Plan of attack:

  • 1. Make your marinade and throw your steak in. Put it in the fridge for at least a half hour.

  • 2. When it’s getting time to start cooking, make your slaw. You can also make this earlier in the day when you marinate your steak (up to a few hours ahead of time, or more if you wait until later to dress it).

  • 3. Heat up your grill.

  • 4. Get your rice going.

  • 5. Cook your steak — it will be done by the time the rice is cooking (if you are revere searing instead, then flip that. Put your steak in the oven first, then get started on the rice).

  • 6. Plate it all up and enjoy!

The recipe

Serves: 2

Ready in: 40 minutes (plus marinating time)