Grilled Teriyaki Steak & Veggie Bowls
Tender grilled sirloin glazed with homemade teriyaki sauce over brown rice with grilled vegetables. A protein-loaded dinner bowl built for muscle recovery.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Steak and sauce freeze well together for up to 2 months.
- Batching: Let steak rest for the full 10 minutes — this redistributes the juices for more tender slices.
- Reheat: Microwave for 2 minutes. For best steak texture, reheat in a hot skillet with a splash of teriyaki sauce.
EXECUTION STEPS
HIGH HEAT SEAR
Make teriyaki sauce: whisk soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer, then stir in cornstarch slurry. Cook 2 minutes until thickened. Set aside.
THE MACRO PREP
Preheat grill to medium-high. Brush steak with olive oil and season with salt and pepper.
HIGH HEAT SEAR
Grill steak for 5–6 minutes per side for medium (145°F/63°C). Let rest 10 minutes.
THE MACRO PREP
Toss broccoli and zucchini with remaining olive oil. Grill in a basket for 6–8 minutes until charred and tender.
STEP 5
Slice steak against the grain and toss with half the teriyaki sauce.
STEP 6
Divide brown rice, teriyaki steak, and grilled vegetables among 5 containers.
STEP 7
Drizzle remaining teriyaki sauce over bowls. Top with sesame seeds and green onions.
PRIMARY CATEGORY
EXPLORE MORE Grill ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 lbs top sirloin steak
- 3 cups cooked brown rice
- 2 cups broccoli florets
- 1 large zucchini, sliced lengthwise
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- 2 green onions, sliced