2 cloves garlic, finely chopped
2-inch piece fresh ginger root, finely grated
1/4 cup sugar
1/2 cup reduced-sodium soy sauce
1/3 cup sesame oil
3 tablespoons sesame seeds
1/2 teaspoon crushed red pepper
Large zip-top bag
2 lb beef flank steak
- Chop garlic.
- Peel ginger using edge of a spoon to scrape off the skin; grate ginger very finely, then measure (1 teaspoon).
- Place all ingredients (except steak) in zip-top bag; seal bag and squeeze to blend mixture. Add steak to bag; seal bag tightly and let stand 10 minutes (or overnight) to marinate.
- Preheat grill pan (or grill) on medium-high 2–3 minutes. Place steak in grill pan (or on grill), reserving marinade; grill 5–6 minutes on each side, turning often,and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
- Place reserved marinade in small saucepan and bring to a full boil. Reduce heat to medium-low; simmer 2–3 minutes until sauce begins to thicken and reduces by about one-half. Remove steaks from grill; let stand 5 minutes before slicing. Temperature will rise 5–10°F during this time. Slice meat diagonally against the grain; drizzle with sauce. Serve. (Makes 6 servings.)
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
1/4 cup sweet chili sauce
2 tablespoons seasoned rice wine vinegar
1 large cucumber, peeled, thinly sliced
1 cup matchstick carrots
1/2 cup presliced green onions
- Whisk chili sauce and vinegar in medium bowl until blended.
- Peel cucumber; cut in half lengthwise and slice. Add cucumber and remaining ingredients to sauce mixture; toss to coat. Chill until ready to serve.