Korean Flank Steak With Sriracha Pickled Cucumbers
The smell of a good steak searing in the open air is one of the best things about cooking in camp. Coupled with a robust sauce, like this Korean bulgogi-style marinade, it’s guaranteed to be a hit with your hungry campmates. And it’s fun to eat too. Each person makes his or her own lettuce-leaf bundles with rice, steak, and pickles; so serve it all up family-style.
For the Pickles
For the Steak
Note: Depending on the variety of rice, cooking time may be more or less than stated in the recipe. When in doubt, follow the instructions on the package as to how much liquid to use and how long to cook.
To make the steak, whisk together the soy sauce, vinegar, ginger, sriracha, sesame oil, sugar, scallions, and garlic in a small bowl until well blended. Reserve half the sauce in a lidded container and chill. Add the remaining sauce and the steak to a resealable plastic bag and shake to coat thoroughly. Squeeze out the excess air, then chill overnight and up to 24 hours.
Meanwhile, prepare a grill over medium-high heat.
Place the steak on the hottest part of the grill and cook for 2 to 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Thinly slice the steak against the grain.
Drizzle the steak with the reserved sauce brought from home. Serve with the lettuce leaves, rice, and pickles.
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