As I briefly mentioned in last week’s “Easy Weekday Meals” post, we had been in a bit of a dinner rut for the month. I likened it to a transitional wardrobe, and basically used that thinking when Sunday evening rolled around and we needed to come up with meals for the week. Instead of completely reinventing the wheel, we got creative with a favorite…

We threw around a few ideas, and of course ended up landing on our go-to “chicken teriyaki bowls.” They’re easy, delicious, and then entire family enjoys them… a no brainer if you will. Yet, we decided to put a bit of a twist on it and switch up the meat… and landed on skirt steak. It ended up being just as, if not more, delicious than the chicken version, and we made enough to have leftovers for lunch the next day (a win win in my book).

I am sharing the quick and easy recipe below. And as with all of my meals I like to consider them “semi-homemade.” We made it at home, but used some help with marinades along the way…

If you end up trying it, I hope you enjoy!
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TERIYAKI SKIRT STEAK BOWLS

INGREDIENTS

2.5lbs skirt steak
2 cloves of garlic, minced
2, 8.5 fl oz of Teriyaki Sauce (we prefer Primal Kitchen)
Sliced white onion
salt
1 cup diced pineapple
2 large red bell pepper, diced
1 cup red onion, chopped
mushrooms
broccoli
green onions (for garnishing)
coconut aminos (or Soy Sauce)
brown rice (you can get instant or prepare at the beginning of the week)
sesame seeds
green onions

DIRECTIONS

1. Marinade the skirt steak in one bottle of the teriyaki sauce, minced garlic, 1 cup coconut aminos, half of white onion (sliced), and a bit of salt for about 6 hours.
2. Cut up the vegetables, and place in either a sauté pan, or a cooking pan for the BBQ. Drizzle the remaining teriyaki sauce over them- adjust to your liking of sauce.
3. Grill (or cook with your preferred method) the skirt steak until it’s finished (I recommend using a meat thermometer so you don’t overcook) and while the skirt steak is cooking, sauté your veggies until tender.
4. While veggies and steak are cooking, steam broccoli
5. When steak is cooked, cut into strips, and top over a bed of brown rice, and veggies
6. Top dish with green onions and sesame seeds