Name: Grilled Korean Flank Steak with Spicy Cucumber Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1/2 c. plus 1 tbsp. low-sodium soy sauce -; 1/4 c. plus 2 tbsp. vegetable oil -; 1/2 c. rice wine vinegar, divided -; 4 cloves garlic, minced -; 2 tbsp. freshly minced ginger -; 2 tbsp. honey -; 3 tbsp. sesame oil, divided -; 3 tbsp. Sriracha, divided -; 1 1/2 lb. flank steak -; 1 tsp. sugar -; 1 tsp. crushed red pepper flakes -; 2 large cucumbers, cut lengthwise, seeded, and thinly sliced -; Kosher salt -; Sliced green onions, for serving -; Cooked white rice, for serving -

Grilled Korean Flank Steak with Spicy Cucumber Salad

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Korean Flank Steak with Spicy Cucumber Salad

1. 1/2 c. plus 1 tbsp. low-sodium soy sauce -

2. 1/4 c. plus 2 tbsp. vegetable oil -

3. 1/2 c. rice wine vinegar, divided -

4. 4 cloves garlic, minced -

5. 2 tbsp. freshly minced ginger -

6. 2 tbsp. honey -

7. 3 tbsp. sesame oil, divided -

8. 3 tbsp. Sriracha, divided -

9. 1 1/2 lb. flank steak -

10. 1 tsp. sugar -

11. 1 tsp. crushed red pepper flakes -

12. 2 large cucumbers, cut lengthwise, seeded, and thinly sliced -

13. Kosher salt -

14. Sliced green onions, for serving -

15. Cooked white rice, for serving -

How to cook deliciously - Grilled Korean Flank Steak with Spicy Cucumber Salad

1. Stage

In a saucepan, bring rice and 2 cups water to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, until ready to use. Fluff with a fork and season with salt. Top with sesame seeds.

2. Stage

In a large bowl, combine ½ cup soy sauce, vegetable oil, half the rice wine vinegar, garlic, ginger, honey, 2 tablespoons sesame oil, and 2 tablespoons Sriracha. Pour half the sauce over flank steak and marinate 10 minutes. Reserve remaining half.

3. Stage

Heat a grill or grill pan over high heat. Season steak with salt and pepper and grill 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice across the grain. Pour juices into small bowl of remaining sauce and stir to combine.

4. Stage

Drizzle steak with sauce and garnish with scallions. Serve with cucumber salad and rice.