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
Instructions
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