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Skirt Steak Rice Bowls
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Skirt Steak and Caramelized Onion Rice Bowls

A rice bowl with marinated and grilled skirt steak, caramelized onions, pickled onions, jalapenos, cilantro, and a fried egg. Inspired by Gyudon.
Prep Time30 minutes
Cook Time30 minutes
marinate time1 day
Total Time1 day 1 hour
Course: Main Course
Cuisine: American, Japanese
Keyword: Bowl, grilled
Servings: 3 bowls

Ingredients

steak and marinade

  • 1.25 pounds skirt steak
  • 2 tablespoons sesame oil
  • 1/4 teaspoon powdered dashi
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 clove garlic grated
  • 1 inch ginger grated

pickled onions

  • 1 tablespoon sesame oil
  • 1/4 teaspoon powdered dashi
  • 1 red onion sliced
  • 1 cup red vinegar
  • 1 clove garlic
  • 1 inch ginger
  • 1 teaspoon sugar

bowls

  • 2 onions sliced thin
  • 3 cups cooked rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 pinch salt
  • 3 eggs
  • pickled jalapenos
  • chopped cilantro
  • sesame seeds

Instructions

  • Mix the marinade ingredients together and add the steak. Allow to marinade for a few hours or overnight.
  • Mix the red onions with the vinegar and other pickling ingredients. Allow to sit for a few hours or overnight.
  • Cook the onions slowly with the other caramelized onion ingredients until deep brown, about 30 minutes.
  • Mix the cooked rice with the sesame oil, rice vinegar, sugar, and salt and stir to combine. Split between the bowls.
  • Add the onions to the bowls.
  • Cook the meat to medium, about 5 minutes per side depending on the thickness. Allow to cool 5 minutes before slicing thin against the grain.
  • Fry the eggs over easy.
  • Build the bowls with the steak, then pickled onions, jalapenos, cilantro and the egg. Garnish with sesame seeds and serve.