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 together the soy sauce, sesame oil, and juice from half the lime, then divide the mixture between two bowls.
2. Add half the garlic and ginger to one bowl. Pat the steak dry, coat it with this marinade, and leave it at room temperature for 15 minutes. Stir the gochujang, honey, and remaining garlic and ginger into the second bowl to make a clean glaze.
3. Meanwhile, rinse the rice and combine it with 3/4 cup water and a pinch of salt. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
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. Remove the steak from the marinade and thoroughly blot its surface dry. Heat a heavy skillet over medium-high heat, add the neutral oil, and sear the steak for 1–2 minutes per side until well browned.
6. Reduce the heat to medium and cook for another 2–4 minutes, turning occasionally, until the center reaches 128–132°F. During the final 30–60 seconds, pour in the clean glaze and turn the steak as it bubbles and thickens. Transfer the steak to a board and rest for 5 minutes, allowing it to finish around 130–135°F.
7. Fluff the rice and divide it between two plates. Slice the steak thinly against the grain and plate it with the rice and cucumber salad, spooning the cooked skillet glaze over the beef.