Careme

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (2 per Pack)

  12 ounces $13.99
• Cucumber

  1 medium $0.89
• Private Selection® Walla Walla Sweet Onions

  1/4 medium onion $3.99
• Kroger® Jasmine Rice

  1/2 cup dry $3.69
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1-inch piece $3.99
• Fresh Organic Lime

  1 $1.29
• Low-sodium soy sauce

  3 tablespoons
• Gochujang

  1 tablespoon
• Honey or brown sugar

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Rice vinegar

  1 1/2 tablespoons
• Neutral cooking oil

  2 teaspoons
• Sesame seeds

  1 teaspoon
• Kosher salt

  as needed

Instructions

1. Mince the garlic and ginger; thinly slice the cucumber and Walla Walla onion. Whisk the soy sauce, gochujang, honey, sesame oil, garlic, ginger, and juice from half the lime together, then reserve 2 tablespoons separately for glazing.
2. Rinse the rice, combine it with 3/4 cup water and a pinch of salt, and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand covered for 5 minutes.
3. Pat the flank steak dry and coat it with the unreserved marinade. Let it marinate at room temperature for 15 minutes while the rice cooks.
4. Toss the cucumber and onion with the rice vinegar, juice from the remaining lime half, sesame seeds, and a pinch of salt; set aside to lightly pickle.
5. Heat a heavy skillet over medium-high heat and add the neutral oil. Remove excess marinade from the steak, then sear for 4–6 minutes per side, brushing with the clean reserved glaze near the end, until the center reaches 140–145°F.
6. Transfer the steak to a board and rest for 5 minutes. Fluff the rice, then slice the steak thinly against the grain.
7. Plate the jasmine rice with the sliced Korean-style flank steak and crisp cucumber-onion salad, spooning any clean remaining glaze over the beef.