Flank Steak and Cucumber Salad

Southern Living
Flank Steak and Cucumber SaladRecipe
Photo: Jacob Snavely; Styling: Buffy Hargett Miller


Start on the Quick-Pickled Cukes first, so they soak in flavor.
Makes 4 servings


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1 (1- to 1 1/2-lb.) flank steak
1 tablespoon olive oil
Kosher salt and pepper
1 tablespoon dark sesame oil
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons Asian chili paste (such as Huy Fong)
1 teaspoon cornstarch


Hands-on: 30 Minutes
Total: 40 Minutes

1. Preheat grill to 350° to 400° (medium-high) heat. Rub steak with olive oil and desired amount of salt and pepper. Let stand 10 minutes. Grill, covered, 5 minutes on each side or to desired doneness. Let stand 10 minutes.

2. Meanwhile, sauté garlic in hot sesame oil in a saucepan over medium heat 1 minute. Stir in soy sauce, next 3 ingredients, and 1/4 cup water; bring to a boil. Whisk together cornstarch and 1 tsp. water, and stir into soy sauce mixture. Bring to a boil; boil, stirring often, 1 minute.

3. Cut steak across the grain into thin strips. Arrange Quick-Pickled Cukes on a platter, and top with sliced steak and sauce.

Created date

March 2014