Lunch: Korean-Style Grilled Flank Steak with Sticky Rice and Spicy Cucumber Salad

Recipe by Anna Watson Carl This delish flank steak gets rounded out with a super-easy cucumber salad spiked with red pepper flakes.

This recipe includes fertility superfoods such as:

Sesame Seeds, Honey

Health and fertility benefits of Korean-Style Grilled Flank Steak with Sticky Rice and Spicy Cucumber Salad

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 1/2 c. short-grain rice (like Arborio)
kosher salt
Black sesame seeds, for garnish (optional)
1/2 c. plus 1 tbsp. reduced-sodium soy sauce
3 tbsp. sesame oil
1/2 c. rice wine vinegar
3 tbsp. sriracha
2 tbsp. honey
5 cloves garlic, minced, divided
2 tbsp. freshly ground ginger
1/4 c. plus 2 tbsp. vegetable oil
1 1/2 lb. flank steak
1 tsp. sugar
1 tsp. red pepper flakes
2 large cucumbers, cut lengthwise, seeded, and thinly sliced
Sliced scallions, for serving

Instructions

In a medium-sized pot, combine rice with 2 cups of water and bring to a boil. Reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, until ready to use. Fluff with a fork and season with salt. Garnish with sesame seeds, if using.
In a large bowl combine 1/2 cup soy sauce, 2 Tbsp. sesame oil, rice wine vinegar, 2 Tbsp. Sriracha, honey, 4 cloves garlic, ginger, and oil in a large bowl. Pour half the sauce into a smaller bowl and set aside. Add flank steak to marinade and let sit 10 minutes.
For cucumber salad, whisk together rice wine vinegar, remaining tablespoon soy sauce, remaining tablespoon Sriracha, remaining tablespoon sesame oil, sugar, remaining garlic, and red pepper flakes in a large bowl. Stir in cucumbers and season with salt and pepper.
Heat a grill or grill pan over high heat. Season steak with salt and pepper and grill 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain. Pour juices into small bowl of remaining sauce, stirring to combine.
Serve steak drizzled with sauce and garnished with scallions and with sticky rice and cucumber salad.

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