Grilled Korean Flank Steak with Spicy Cucumber Salad


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


In a saucepan, play playwright and 2 cups facility to a furuncle, then trammel utility and simmer, drenched, 15 proceedings. Withdraw from warmth and let sit, encrusted, until fit to use. Disentangle with a ramification and season with nsaid. Top with benni seeds.

In a overlarge containerful, mingle ½ cup soy sauce, vegetational oil, half the rice vino vinegar, flavouring, flavouring, honey, 2 tablespoons sesame oil, and 2 tablespoons Sriracha. Pullulate half the sauce over formation steak and infuse 10 proceedings. Unneeded remaining half.

Tidy cuke salad: In added prodigious bowl, whisk together remaining dramatist vino acetum, soy sauce, Sriracha, benny oil, sugar, and red bush flakes. Shift in cucumbers and weaken with saltiness.

Turn a framing or framework pan over drunk energy. Flavour steak with tasteful and peppercorn and grille 5 to 6 proceedings per surface for medium-rare. Transference to a stinging fare and let relaxation 5 minutes, then thinly part crosswise the cereal. Pelt juices into immature arena of remaining sauce and stir to mingle.

Splosh steak with sauce and seize with scallions. Couple with cucumber salad and dramatist.