Recipe

Szechwan Flank Steak With Cucumber Kim Chee Recipe


Szechwan Flank Steak With Cucumber Kim Chee Recipe
SZECHWAN FLANK STEAK WITH CUCUMBER KIM CHEE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bateman Estate in Mabank, Texas in 1991.

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Ingredients
  • 2 pounds beef flank steak
  • 2 tablespoons roasted sesame oil
  • 3 large garlic cloves crushed
  • 1 teaspoon Szechwan peppercorns finely ground
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Cucumber Kim Chee:
  • 1 tablespoon sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon roasted sesame oil
  • 1 teaspoon ground fresh chili paste
  • 1 garlic clove finely minced
  • 2 cups seeded and diced cucumbers
  • 1 bunch green onions thinly sliced

Directions
  1. In small bowl combine peppercorns, cayenne, ginger and salt.
  2. Brush both sides of flank steak with sesame oil.
  3. Sprinkle both sides evenly with garlic and seasoning mixture.
  4. Place steak in large sealing plastic bag and refrigerate 2 hours or overnight.
  5. Prepare outdoor grill with hot coals on one side of grill.
  6. Remove meat from marinade and pat dry then sear meat over direct heat 5 minutes on each side.
  7. Move meat to side of grill not over heat then grill covered for 20 minutes.
  8. Let stand 10 minutes before slicing on the diagonal then serve with Kim Chee.
  9. To make Kim Chee whisk together first 6 ingredients in medium bowl.
  10. Add cucumbers and green onions then stir to combine.
  11. Refrigerate covered at least 2 hours to allow flavors to blend.

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