Korean Steak with Marinated Cucumbers Recipe
This Korean marinade is irresistible and a fantastic easy entertaining dish! You can use a skirt steak, flank steak or flat iron steak for this. Marinate it as short as an hour at room temp or overnight in the fridge. The cucumber salad is a little bonus but really delicious!
Ingredients
- 1 skirt steak, flank steak or flat iron steak
- Marinade
- 1 bunch green onions, white parts only or ½ a
- small onion
- ⅓ cup toasted sesame seeds
- 3 cloves garlic
- 1-inch piece of fresh ginger, washed (no need
- to peel)
- ⅓ cup low sodium tamari
- ¼ cup toasted sesame oil
- 3 Tbs. mirin (rice wine)
- Cucumber salad
- 1 English cucumber
- ¼ cup seasoned rice vinegar
- 1 tsp. sesame oil
- ½ tsp. kosher salt
- Pinch of sugar or honey, optional
- Toasted black and white sesame seeds
Instructions
- 1
Blend all the marinade ingredients together in a blender or food processor, leave a little texture.
- 2
Place in a zip top bag, place steak in the bag. Marinate overnight or up to 2 days.
- 3
When ready to grill...
- 4
Remove meat from the fridge for 1 hour before grilling.
- 5
Make the Cucumber Salad: Slice the cucumber in half in the width so that it is easier to handle, take each half and slice into half or quarters in the length. Now slice into thin pieces, I do this on a slicer so I get super thin slices. Place slices in a medium size mixing bowl. Set aside.
- 6
Drizzle the vinegar and oil over the cucumbers, sprinkle with the salt and sugar (if using), mix and toss together very well. Sprinkle with sesame seeds, toss. Let marinate at room temp for about 30 minutes or longer before serving. Toss again before serving.
- 7
Turn your BBQ to high for 10-15 minutes. Once the grill is hot, turn it down to medium.
- 8
Remove the steak from the marinade and shake off excess.
- 9
Place the meat on the grill. Cover the grill and cook the steak for about 4 minutes, flip and repeat.
- 10
Allow steaks to “rest” (lightly covered in foil) on cutting board for 10 minutes before slicing.
- 11
Slice thinly on an angle, serve with cucumber salad on the side. Serves 6
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Korean Steak with Marinated Cucumbers?
This Korean Steak with Marinated Cucumbers recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this korean steak with marinated cucumbers ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.