Grilled Korean Flank Steak with Spicy Cucumber Salad
Skip your usual marinade with a Korean-inspired one made with soy sauce, rice vinegar, and Sriracha.
By Anna Watson Carl
Yields:
4
Prep Time:
30 mins
Total Time:
40 mins
Jump to recipeThis delish flank steak gets rounded out with a super-easy cucumber salad spiked with red pepper flakes.
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Ingredients
- 1/2 cup plus 1 tbsp. low-sodium soy sauce
- 1/4 cup plus 2 tbsp. vegetable oil
- 1/2 cup 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
Directions
- Step 1In 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.
- Step 2In 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.
- Step 3Make cucumber salad: In another large bowl, whisk together remaining rice wine vinegar, soy sauce, Sriracha, sesame oil, sugar, and red pepper flakes. Stir in cucumbers and season with salt.
- Step 4Heat 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.
- Step 5Drizzle steak with sauce and garnish with scallions. Serve with cucumber salad and rice.
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