Sweet And Salty Grilled Steak With Cucumber Salad Recipes

BACKYARD FLANK STEAK TERIYAKI

Steps:

• Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
• Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.

SWEET AND TANGY CUCUMBER SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD

Steps:

• In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
• Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
• Light the grill or heat the broiler to high. Pat steak dry with paper towels.
• If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
• Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

SWEET GRILLED STEAK BITES

Steps:

• Season the meat with Greek seasoning. In a large resealable bag or non reactive bowl, combine the soy sauce, corn syrup, garlic and seasoned salt. Massage the bag to blend, then add the beef. Press out most of the air and seal. Marinate for up to 24 hours, flipping over occasionally to evenly marinate.
• Preheat a grill for medium heat. When hot, lightly oil the grate. Thread the beef cubes onto skewers.
• Grill the meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness. Be careful not to let the flames get too high. These will darken quickly because of the high sugar content. Don't worry- they aren't burning!

GRILLED HANGER STEAK WITH CUCUMBER SALAD

Steps:

• For hanger steak:
• Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak; seal, turn to coat, and chill at least 3 hours.
• DO AHEAD: Steak can be marinated 12 hours ahead. Keep chilled.
• For cucumber salad and assembly:
• Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber, carrot, daikon, and onion and toss; season with salt and pepper. Cover and chill at least 2 hours.
• Meanwhile, remove steak from marinade and let sit at room temperature 30 minutes.
• Prepare grill for medium-high heat. Season steak with salt and pepper and grill, turning occasionally, 8-10 minutes for medium-rare. Let rest 5 minutes before thinly slicing.
• Drain salad. Serve with steak, topped with cilantro and peanuts.
• DO AHEAD: Cucumber salad can be made 4 hours ahead. Keep chilled.