Korean Steak with Rice & Cucumber Salad

1-2 pounds flank steak or rib-eye
2 cucumbers, cut lengthwise, deseeded (if desired), thinly sliced
3 cups rice
2 Tablespoons scallions
1 teaspoon sesame seeds

½ cup soy sauce
4 Tablespoon vegetable oil
4 Tablespoon rice wine vinegar
2 Tablespoon ginger, grated
2 Tablespoon honey
2 Tablespoon Sriracha
2 Tablespoon sesame oil
4 garlic cloves, minced

Cucumber dressing:
4 Tablespoons rice wine vinegar
1 Tablespoon soy sauce
1 Tablespoon Sriracha
1 Tablespoon red chili flakes
1 Tablespoon sesame oil
1 teaspoon sugar

1. Cook the rice according to directions.
2. Make the marinade for the steak by adding all the ingredients: soy sauce, vegetable oil, rice wine vinegar, ginger, honey, Sriracha, sesame oil and garlic.
3. Add HALF the marinade to the steaks and let it sit for about 10 minutes.
4. Make the dressing for the cucumber by combining: rice wine vinegar, soy sauce, Sriracha, red chili flakes, sesame oil and sugar.
5. Add the dressing to the cucumbers in a bowl, mix well and set aside.
6. Preheat a grill or pan, add oil to coat and add the steaks. Cook to the desired temp. 145F internal temp if you’re looking for medium done. Or cook for 2 minutes on each side if the steaks are 1 inch thick for medium, well. Let the steaks rest.
7. Add rice to a plate, sprinkle with sesame seeds. Add a scoop of the cucumber salad. Add the steak.
8. Drizzle the steak and rice with the remainder of the marinade.

Recipe from Delish.com

I had leftover marinade so I am going to save it to eat with the remaining rice and kimchi. Alternatively, you could slice beef eye round, skewer them and use this marinade on them for 2-4 hours before grilling. I also added another Tablespoon of Sriracha to both the dressing and the marinade, because I like it spicier.

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