Grilled Steak and Cucumber Salad
One of my favorite ways to dress up a cheaper cut of steak is to marinate it in this marinade. The sauce is a little spicy, a little sweet, salty, and has a little funk thanks to the fish sauce. It is a versatile marinade and suitable for everything from chicken and steak to vegetables. The sugar in the recipe gives whatever you grill and nice char, adding to the depth of flavor.
This recipe calls for Sambal Oleek, a chili paste that has become pretty ubiquitous in grocery stores. It is typically in the Asian food aisle near the sriracha. I love it because it packs enough heat to be worthwhile but not so much that you’re going to burn someone’s head off. When I’m cooking for the whole family I have to make considerations like heat and spice tolerance but this little paste seems to please all palates.
The last month has been absolutely insane. When I took over managing the family business last year, I never imagined I would face a challenge like the one we are in now. I have spent the last three months consumed by all things COVID as we operate our restaurant safely.
Fortunately, Anthony and our animals have been with me while I get through everything from painting boats and hiring staff, to navigating our COVID policies. It’s been a very challenging and daunting time but having my little family here has helped ease my nerves.
One last thing before I share the recipe. I feel it would be wrong not to express my deepest grief and anguish at all the pain in the country right now. From those frightened by the corona-virus pandemic to those bravely fighting and demanding social justice, I see you, I respect you, and you are valid in my eyes. I have a tremendous amount of privilege and it is my sincere intent to use it to lift others up. As a white gay man, I have directly benefited from the bravery and grit shown by black trans women and so many others. Without brave people like Marsha P Johnson, it is likely that Anthony and I would not be married and we would still be living in a society that forces people like us to hide who we are. I have spent time reflecting and questioning my own perceptions and continue to educate myself.
With that, here’s the beef:
Grilled Steak and Cucumber Salad
Ingredients
For the Steak
1/4 c fish sauce
zest and juice of 1 lime
2 T brown sugar
1 T sambal oleek
1/4 c soy sauce
2-inch nub of ginger, grated
2 garlic cloves, minced
2lbs steak
For the Cucumbers
Juice and zest of 1 lime
1 T fish sauce
1 T soy sauce
1 T gochujang
1 large seedless cucumber, sliced 1/2 inch
1 shallot, finely minced
1/2 teaspoon salt
Directions
Combine all the ingredients for the marinade in a bowl and whisk until the sugar dissolves. Pour everything into a large ziplock bag and add the meat. Place the bag in the refrigerator and allow it to marinate for at least two hours but preferably overnight.
For the cucumbers, combine the lime zest and juice, fish sauce, soy sauce, and gochujang in a large bowl and whisk until everything is evenly combined. Toss with the cucumbers and usually and season to taste with salt. Cover and refrigerate.
To cook the meat, remove the bag from the refrigerator and allow it to rest about 20 minutes at room temperature. Meanwhile, light the grill.
Grill the steak to desired doneness, I prefer to cook my steak to medium rare so it doesn’t dry out.
Slice the steak against the grain and serve with the cucumbers over steamed rice.
