Asian Flank Steak with Sweet and Spicy Cucumber Salad

I recently discovered this recipe for Asian-marinated flank steak served along an amazing crisp and refreshing cucumber salad, and I just know it will be the hit of my summer table! The steak is succulent as the sugar in the marinade creates these delicious crusty bits, and the Asian seasonings give it a sweet and savory flavor. Served with a cool cucumber salad on the side, it's not only low-carb, but highly delicious!

Asian Flank Steak with Sweet and Spicy Cucumber Salad
A delicious Asian-inspired steak and salad recipe that will be just awesome on the grill this summer! Serves 4

Steak

1 2” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced

1/4 cup (packed) light brown sugar

3 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons Asian sweet chili sauce

1 1/2 pounds flank steak, cut into 4 pieces   

                        

Cucumber Salad

1/2 cup unseasoned rice vinegar

2 tablespoons Asian sweet chili sauce

1 teaspoon finely grated lemon zest

1 medium cucumber, thinly sliced

1 medium carrot, peeled, julienned

1/2 small daikon, peeled, julienned

1/2 small red onion, thinly sliced                                    

Kosher salt and freshly ground black pepper   

                                 

1/2 cup chopped fresh cilantro

1/4 cup chopped unsalted, dry-roasted peanuts 

                                                                    

---

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 30 minutes to 24 hours.

 

When ready to cook, remove steak from marinade and let sit at room temperature 30 minutes.

 

Prepare grill or skillet 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.
 

Salad

 

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.

 

Drain salad. Serve with steak, topped with cilantro and peanuts.


Recipe adapted from Bon Appetit