Korean-Style Steak Skewers with Spicy Cucumber & Carrot Salad

Directions

1. 1) If using wooden skewers, soak 4–6 in water until ready to use. Gather all ingredients and wash produce.
2. 2) Trim green onions; mince half and drop into a medium bowl. Slice the remaining half into ¼-inch rounds and set in a separate bowl.
3. 3) Peel and mince the ginger and garlic; add them to the bowl with minced green onions along with rice vinegar, soy sauce, honey, fish sauce, toasted sesame oil, and chili-garlic sauce. Whisk to form the marinade.
4. 4) Pat the steak dry and cut into 1-inch cubes; toss them in the marinade until evenly coated and set aside.
5. 5) In the bowl with the sliced green onions, whisk in additional soy sauce, toasted sesame oil, rice vinegar, sesame seeds, honey, chili powder, and cayenne to make the dressing.
6. 6) Peel and trim the cucumber, halve lengthwise, and slice into thin half-moons; add to the dressing and toss to coat.
7. 7) Trim, seed, and small-dice the bell peppers; peel, trim, and coarsely grate the carrots. Add both to the salad and mix to combine. Set aside.
8. 8) Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat. If using skewers, thread steak pieces onto skewers and place on a plate, reserving the marinade for later use; if not using skewers, cook the steak directly on the grill pan.
9. 9) When hot, lightly oil the grill surface and cook the skewered or loose steak, turning occasionally, until cooked through, about 8–10 minutes. Transfer to a clean plate and set aside. Simultaneously, pour the reserved marinade into a small saucepan and simmer over medium-high heat until it thickens slightly, 3–4 minutes.
10. 10) To serve, divide the skewers (or steak) and the cucumber-carrot salad onto plates. Drizzle the steaks with the reduced sauce and enjoy.