Korean Flank Steak with Sriracha- Pickled Cucumbers
For the Pickles2⁄3 cup (160 ml) white vinegar
2⁄3 cup (160 ml) water
1⁄3 cup (67 g) sugar
2 tablespoons sriracha
1 medium English cucumber, thinly sliced on the diagonal (about 1/2 pound/226 g)
For the Steak1/2 cup (120 ml) soy sauce
1/4 cup (60 ml) rice vinegar
2 tablespoons minced ginger
2 tablespoons sriracha
2 tablespoons toasted sesame oil
2 tablespoons sugar
2 scallions, finely chopped
4 cloves garlic, minced
1 (11/2-pound/680 g) flank steak, cut in half
For Serving21/4 (535 ml) cups water
11/2 cups (300 g) uncooked long-grain white rice
Note: Depending on the variety of rice, cooking time may be more or less than stated in the recipe. When in doubt, follow the instructions on the package as to how much liquid to use and how long to cook.
At HomeTo make the pickles, stir together the vinegar, water, sugar, and sriracha in a small bowl until the sugar is dissolved.Pack the cucumbers into a lidded container and pour in the brine. Chill overnight and up to 2 weeks.
To make the steak, whisk together the soy sauce, vinegar, ginger, sriracha, sesame oil, sugar, scallions, and garlic in a small bowl until well blended. Reserve half the sauce in a lidded container and chill. Add the remaining sauce and the steak to a resealable plastic bag and shake to coat thoroughly. Squeeze out the excess air, then chill overnight and up to 24 hours.
In CampTo serve, bring the water to a boil in a small saucepan. Stir in the rice. Reduce the heat, cover, and simmer until all of the liquid is absorbed and the rice is tender and fluffy, 15 to 20 minutes.
Meanwhile, prepare a grill over medium-high heat.
Place the steak on the hottest part of the grill and cook for 2 to 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Thinly slice the steak against the grain.
Drizzle the steak with the reserved sauce brought from home. Serve with the lettuce leaves, rice, and pickles.
Publication of this recipe is thanks to Voyageur Press, an imprint of The Quarto Group
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