Szechuan Flank Steak with Cucumber Kim Chee
Spicy hot, grilled Szechuan-style beef steak served with a cucumber kim chee.
1 (1/2 to 2-pounds) beef flank steak
2 tablespoons roasted sesame oil
3 large garlic cloves, crushed
1 teaspoon Szechuan peppercorns, finely ground
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 teaspoon salt
Cucumber Kim Chee:
1 tablespoon granulated sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon roasted sesame oil
1 teaspoon ground fresh chili paste
1 garlic clove, finely minced
2 cups seeded and diced cucumbers (1/4-inch dice)
1 bunch green onions, thinly sliced
- In small bowl, combine Szechuan peppercorns, cayenne, ginger and salt.
- Brush both sides of flank steak with sesame oil. Sprinkle both sides evenly with garlic and seasoning mixture. Place steak in large self-sealing plastic bag and refrigerate 2 hours or overnight.
- Prepare outdoor grill with hot coals on one side of grill, or heat one side of gas grill to hot.
- Remove meat from marinade; pat dry.
- Sear meat over direct heat 5 minutes on each side. Move meat to side of grill not over heat; grill, covered, 20 minutes or until meat thermometer registers 145°F (60°C) for medium-rare. Let stand 10 minutes before slicing on the diagonal. Serve with Cucumber Kim Chee.
- For Cucumber Kim Chee: Whisk together first 6 ingredients in medium bowl, add cucumbers and green onions; stir to combine. Refrigerate, covered, at least 2 hours to allow flavors to blend. Makes 2 1/2 cups
Makes 6 servings.
To Broil: Heat broiler. Place meat on greased broiler-pan rack. Broil for about 6 minutes on each side for medium-rare.