Walking through the farmers market you find such delicious products. John and I love flank steak and this steak from the farmers market was delicious. Hope your family enjoys this recipe as much as mine did. Enjoy!
- 2 Tbsp. rice wine vinegar
- ¾ tsp. Asian (toasted) sesame oil
- 1 tsp. plus ½ tsp. granulated sugar
- Kosher salt
- ½ medium English cucumber, quartered lengthwise and thinly sliced
- 1 Tbsp. soy sauce
- 1 tsp. grated fresh ginger
- Freshly ground black pepper
- 1 ¼ lb. beef flank steak, cut with the grain into 3-inch-wide pieces
- Vegetable oil, for the grill
- 8 6-inch flour tortillas, warmed
- 1 cup prepared cabbage kimchi, coarsely chopped
- Chopped fresh cilantro, for serving (optional)
- Whisk the vinegar, sesame oil, ½ tsp. of the sugar, and ¼ tsp. salt in a medium bowl until the sugar and salt are mostly dissolved. Add the cucumber and toss to combine. Let sit at room temperature for 25 to 30 minutes.
- Meanwhile, whisk the soy sauce, ginger, the remaining 1 tsp. sugar, and ¼ tsp. black pepper in a small bowl to combine. Brush the steak on both sides with the soy sauce mixture. Let sit at room temperature for 30 minutes.
- Prepare a medium-high (400⁰F to 475⁰F) gas charcoal grill fire. Oil the grill grate with the vegetable oil and grill the steak, turning once, until medium rare (130⁰F), 4 to 5 minutes per side. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes. Slice the steak thinly against the grain. Serve in the tortillas with the cucumbers and kimchi. Top with the cilantro, if you like. Enjoy!
- Serving Size: 4