Rice bowl with grilled steak

Ingredients:

• 1 flank steak weighing 0.6 kg (approximately 2.5 cm thick)
• 1/4 cup ponzu sauce
• 1/4 cup creamy wasabi mayonnaise sauce
• 1 tbsp vegetable oil + extra for grilling
• 1.5 cups jasmine rice
• 5 cm ginger root, peeled and thinly sliced
• 2 bunches green onions, cut in half
• 1 tbsp toasted sesame seeds
• 2 cucumbers, diced
• 1 cup grated carrots (about 2 medium ones)
• 1 tbsp. l. rice vinegar

Preparation:

1. Preheat grill to medium-high heat.
2. Prick the steak all over with a fork. In a large bowl, combine 3 tablespoons of ponzu and mayonnaise sauce with wasabi with vegetable oil. Add the steak and turn to coat completely. Let sit for 10 minutes.
3. Meanwhile, cook the rice according to the package directions, adding ginger to the water.
4. Brush the grill grate with vegetable oil. Remove the steak from the marinade. Add green onions to the marinade. Grill the steak for 8-10 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
5. Meanwhile, remove the onions from the marinade and cook, turning, until browned in spots, about 3 minutes; transfer to a cutting board.
6. Fluff the rice with a fork, remove the ginger if desired, and add sesame seeds. Combine the cucumbers and carrots with the remaining 1 tablespoon of ponzu sauce and vinegar.
7. Thinly slice the steak across the grain and coarsely chop the green onions. Top each serving of rice with the cucumber-carrot salad, steak slices, green onions, and the remaining 1 tablespoon of wasabi mayonnaise.