Korean-Style Grilled Flank Steak with Sticky Rice and Spicy Cucumber Salad Recipe

Name: Korean-Style Grilled Flank Steak with Sticky Rice and Spicy Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. short-grain rice (like Arborio); kosher salt; Black sesame seeds, for garnish (optional); 1/2 c. plus 1 tbsp. reduced-sodium soy sauce; 3 tbsp. sesame oil; 1/2 c. rice wine vinegar; 3 tbsp. sriracha; 2 tbsp. honey; 5 cloves garlic, minced, divided; 2 tbsp. freshly ground ginger; 1/4 c. plus 2 tbsp. vegetable oil; 1 1/2 lb. flank steak; 1 tsp. sugar; 1 tsp. red pepper flakes; 2 large cucumbers, cut lengthwise, seeded, and thinly sliced; Sliced scallions, for serving

Servings: persons

1 1/2 c. short-grain rice (like Arborio)
kosher salt
Black sesame seeds, for garnish (optional)
1/2 c. plus 1 tbsp. reduced-sodium soy sauce
3 tbsp. sesame oil
1/2 c. rice wine vinegar
3 tbsp. sriracha
2 tbsp. honey
5 cloves garlic, minced, divided
2 tbsp. freshly ground ginger
1/4 c. plus 2 tbsp. vegetable oil
1 1/2 lb. flank steak
1 tsp. sugar
1 tsp. red pepper flakes
2 large cucumbers, cut lengthwise, seeded, and thinly sliced
Sliced scallions, for serving

1
In a medium-sized pot, combine rice with 2 cups of water and bring to a boil.
2
Reduce heat and simmer, covered, 15 minutes.
3
Remove from heat and let sit, covered, until ready to use.
4
Fluff with a fork and season with salt.
5
Garnish with sesame seeds, if using.
6
In a large bowl combine 1/2 cup soy sauce, 2 Tbsp.
7
sesame oil, rice wine vinegar, 2 Tbsp.
8
Sriracha, honey, 4 cloves garlic, ginger, and oil in a large bowl.
9
Pour half the sauce into a smaller bowl and set aside.
10
Add flank steak to marinade and let sit 10 minutes.
11
For cucumber salad, whisk together rice wine vinegar, remaining tablespoon soy sauce, remaining tablespoon Sriracha, remaining tablespoon sesame oil, sugar, remaining garlic, and red pepper flakes in a large bowl.
12
Stir in cucumbers and season with salt and pepper.
13
Heat a grill or grill pan over high heat.
14
Season steak with salt and pepper and grill 5 to 6 minutes per side for medium-rare.
15
Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain.
16
Pour juices into small bowl of remaining sauce, stirring to combine.
17
Serve steak drizzled with sauce and garnished with scallions and with sticky rice and cucumber salad.

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 c. short-grain rice (like Arborio), kosher salt, Black sesame seeds, for garnish (optional), 1/2 c. plus 1 tbsp. reduced-sodium soy sauce, and more.

Yes, Korean-Style Grilled Flank Steak with Sticky Rice and Spicy Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean-Style Grilled Flank Steak with Sticky Rice and Spicy Cucumber Salad

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