Ingredients
1 lb. skirt steak
1/4 c. soy sauce
1/4 c. white wine
2 garlic cloves, minced
4 tbsp. granulated sugar (divided)
5 scallions, sliced (divided)
Black pepper
2 English cucumbers, thinly sliced
1 carrot, peeled and thinly sliced
1/4 c. rice wine vinegar
1/4 c. water
1 tbsp. kosher salt
4 c. cooked white rice, warmed
sesame seeds
Preparation
Step 1Cut steak into smaller, equally-sized pieces that are easier to handle with tongs. Step 2In a medium bowl, mix together steak, soy sauce, white wine, garlic, 3 tablespoons sugar, 3 scallions, and 1 teaspoon black pepper. Set aside to marinade.Step 3Meanwhile, in a medium bowl, combine cucumber, carrot, and 1 tablespoon salt. Add vinegar, water, remaining sugar and remaining scallions. Mix until combined and chill until ready to serve.Step 4Preheat a grill (or grill pan) to medium-high. Once hot, remove the meat from the marinade and place on the grill. Season with pepper and grill the steak for about 3 minutes per side (depending on the thickness) for medium-rare. Transfer steak to cutting board, cover with foil and let rest for 5-10 minutes. Slice the steak against the grain into thin strips.Step 5Divide rice, steak, and cucumber salad among four bowls. Sprinkle bowls with sesame seeds.
