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