Soy-Marinated Flank Steak with Gochujang-Sesame Sauce and Smashed Cucumbers

Steps

1. Step 1

   In a shallow dish or zip-top bag, stir together the soy sauce, minced garlic, brown sugar, sesame oil and black pepper. Add the flank steak and turn to coat. Let it marinate at room temperature for 30 minutes, turning once.

   30 min, hands-off

   • 1 1/2 lb flank steak
   • 1/4 cup soy sauce
   • 4 cloves garlic
   • 2 tbsp brown sugar
   • 1 tbsp toasted sesame oil
   • 1 tsp black pepper
2. Step 2

   While the steak marinates, start the rice: cook it according to the package directions so it is ready when the steak is sliced.

   20 min, hands-off

   • 1 1/2 cups short-grain white rice
3. Step 3

   Make the cucumbers: trim the ends, then lay the cucumbers on a cutting board and press down firmly with the flat side of a wide knife or the bottom of a sturdy mug until they crack and split. Tear or cut them into rough 1-inch pieces, toss with the kosher salt in a colander, and let them drain in the sink for 10 minutes.

   10 min

   • 1 1/2 lb Persian or English cucumbers
   • 3/4 tsp kosher salt
4. Step 4

   Whisk the gochujang, rice vinegar, honey, sesame oil, water, soy sauce and sesame seeds in a small bowl until smooth. It should be pourable; add a splash more water if it is thick. Set aside as the dipping sauce.

   5 min

   • 3 tbsp gochujang
   • 2 tbsp rice vinegar
   • 1 tbsp honey
   • 1 tbsp toasted sesame oil
   • 1 tbsp water
   • 1 tsp soy sauce
   • 1 tsp toasted sesame seeds
5. Step 5

   Shake the drained cucumbers dry and put them in a bowl. Add the rice vinegar, sesame oil, soy sauce, garlic, sesame seeds and gochugaru, and toss. Refrigerate until serving.

   5 min

   • 1 tbsp rice vinegar
   • 2 tsp toasted sesame oil
   • 1 tsp soy sauce
   • 1 clove garlic
   • 1 tsp toasted sesame seeds
   • 1/2 tsp gochugaru (Korean chile flakes)
6. Step 6

   Lift the steak from the marinade and scrape off the garlic (it burns). Pat both sides very dry with paper towels. Discard the marinade.

   3 min

7. Step 7

   Heat the neutral oil in a large cast-iron or heavy skillet over high heat until it shimmers and just begins to smoke. Lay in the steak and sear, undisturbed, 4 to 5 minutes per side for medium-rare (125–130°F in the thickest part). If the steak is too long for the pan, cut it in half crosswise and sear in two batches.

   10 min

   • 1 tbsp neutral oil, such as canola or grapeseed
8. Step 8

   Move the steak to a cutting board and let it rest 10 minutes, untouched, so the juices settle.

   10 min, hands-off

9. Step 9

   Find the direction of the muscle fibers and slice the steak thinly against them, holding the knife at a slight angle. Scatter the scallions over the top and serve with the rice, the smashed cucumbers and the gochujang sauce for dipping.

   5 min

   • 3 tbsp gochujang
   • 1 1/2 lb Persian or English cucumbers
   • 1 1/2 cups short-grain white rice
   • 3 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026