Recipe: How To Make Seared Steak Poké

How To Make A Seared Steak Poké Bowl

Poké bowls are my guilty pleasure. I sometimes make my own at home, but mostly I get one from Ahi Poké at Market Hall Fulham if we’re eating out, or order one from Lolo Poké on Deliveroo (check if you have it on Deliveroo Editions in your area!)

However, I know working with raw fish at home can be a bit intimidating, so today I’m bringing you a bit of an autumnal poké made with seared steak tossed with traditional flavourings.
How To Make Seared Steak Poké
How To Make Seared Steak Poké Bowls

With steak I like to serve (over brown rice, you can of course use sushi rice or quinoa instead) cherry tomatoes and avocado (I find them an irresistible trio), brightened with some spring onions and given a bit of Asian flair with prepared seaweed salad – it is a favourite side of mine when I order sushi (Yoobi is my jam) – you can find it on most (including supermarket, I get mine at Waitrose or Sainsbury’s) sushi bars freshly prepared each day.
Seared Steak Poké

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Seared Steak Poké Bowls

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2 1x

Description

These easy Seared Steak Poké Bowls is a great recipe to try if you love poké but you’re nervous about using raw fish at home – you can cook the steak here as much or as little as you like. They’re also great to make ahead for desk lunches.


Ingredients

Scale
  • 1 tbsp Dark Soy Sauce
  • 1/2 tbsp Japanese Rice Vinegar
  • 1/2 tbsp Toasted Sesame Oil
  • 1 tsp Furikake (see notes)
  • 400g (14 oz) Cold Brown Rice
  • 1 Ripe Avocado, cubed
  • Large Handful Cherry Tomatoes, quartered
  • 2 Large Spring Onions, thinly sliced
  • 80g Prepared Seaweed Salad (optional)
  • 2 Thick Steaks

Instructions

  1. To make the sauce, whisk together the soy sauce, rice vinegar, sesame oil and Furikake.
  2. To assemble the bowls before you cook the steak, divide the rice between two bowls and arrange the cubed avocado, cherry tomatoes, spring onions and seaweed salad (if using) between them.
  3. Heat a non-stick frying pan until blistering hot. Cook your steaks to your liking. I like mine – and I think this recipe works best – if you just cook the outside so the steak is basically still raw in the middle, but you can cook through to medium if you wish.
  4. Remove the steak from the pan and trim off any fat or bone. Cube the steak and toss in the dressing. Spoon over the poké bowls and serve immediately.

Notes

You can buy Furikake from Whole Foods or on Amazon. You can find seaweed salad in Japanese delis or on supermarket sushi counters – I get mine in Waitrose.

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