Steak Rice Bowls with Soy Marinade & Corn Shishito Salad

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5 from 3 votes

Steak Rice Bowls with Soy Marinade & Corn Shishito Salad

Soy marinated flank steak rice bowls with corn and shishito pepper salad

Prep Time5

Cook Time15

Marinade Time30

Total Time40

Servings: to 4 servings

Author: Sam Maccini

Equipment

grill
grill pan or cast iron skillet

Ingredients

⅓ cup soy sauce
⅓ cup rice vinegar
2.5 tablespoon light brown sugar
1 lb flank steak (or up to 1.5lbs)
6 oz shishito peppers
2-3 ears corn shucked or unshucked*
oil for grill grates
1 tbs butter (for corn)
2 scallions sliced, plus more for serving
1 tbs cilantro chopped, plus more for serving
lime slices/fresh lime for serving

Instructions

Marinate Steak: Stir soy sauce, vinegar and brown sugar in a small bowl until sugar is dissolved. Prick flank steak all over with a fork and place in a large resealable bag or container. Pour half of marinade over steak & seal bag. Shake up and turn evenly to fully coat both sides of the steak. Steak should marinate for at least 30 minutes or chill up to 1 day. BEST results overnight. Cover and chill remaining marinade until ready to use.
Grill Veggies: Lightly brush grates with oil and prepare grill at medium high heat. Make sure it is nice and hot before grilling. Grill corn (you can grill in husks or not in husks), turning every 5 minutes until cooked through about 15-20 minutes. Husks will be blacked & some kernels golden brown inside. Add shishito peppers with about 8 minutes to go. Grill until charred on each side and beginning to burst or almost burst. They will collapse after you set them on a plate.
Grill Steak: Add steak and grill 5-8 minutes on each side or until it is how you like it. I eat flank steak medium rare-medium. Baste with extra marinade every few minutes while steak is grilling. Let steak rest 5-10 minutes before cutting. This is a good time to make the salad.
Make Corn Shishito Salad: Roughly chop shishitos. Slather corn in butter and sprinkle with salt. Remove from cobb. Add shishitos, corn, cilantro and green onion to a bowl. Squeeze a bit of lime & add more salt if needed. My heat lovers should add a bit of hot sauce too - so good. Mix everything together and adjust seasonings as needed.
Assemble: Slice or cut steak into cubes. Serve over rice with tons of corn shishito salad and a big squeeze of lime and more cilantro or green onion as needed (I love a lot of green onion)

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