Ingredients
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
Preparation
Step 1In a saucepan, bring rice and 2 cups water to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, until ready to use. Fluff with a fork and season with salt. Top with sesame seeds.Step 2In a large bowl, combine ½ cup soy sauce, vegetable oil, half the rice wine vinegar, garlic, ginger, honey, 2 tablespoons sesame oil, and 2 tablespoons Sriracha. Pour half the sauce over flank steak and marinate 10 minutes. Reserve remaining half. Step 3Make cucumber salad: In another large bowl, whisk together remaining rice wine vinegar, soy sauce, Sriracha, sesame oil, sugar, and red pepper flakes. Stir in cucumbers and season with salt. Step 4Heat a grill or grill pan over high heat. Season steak with salt and pepper and grill 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice across the grain. Pour juices into small bowl of remaining sauce and stir to combine.Step 5Drizzle steak with sauce and garnish with scallions. Serve with cucumber salad and rice.
