Food and Recipes Recipes Flank Steak and Cucumber Salad Be the first to rate & review! Start on the Quick-Pickled Cukes first, so they soak in flavor. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jacob Snavely Hands On Time: 30 mins Total Time: 40 mins Yield: 4 servings Ingredients 1 (1- to 1 1/2-lb.) flank steak 1 tablespoon olive oil Kosher salt and pepper 1 tablespoon dark sesame oil 2 garlic cloves, minced 1/4 cup soy sauce 1/4 cup packed brown sugar 2 tablespoons fresh lime juice 2 tablespoons Asian chili paste (such as Huy Fong) 1 teaspoon cornstarch Quick-Pickled Cukes Directions Preheat grill to 350° to 400° (medium-high) heat. Rub steak with olive oil and desired amount of salt and pepper. Let stand 10 minutes. Grill, covered, 5 minutes on each side or to desired doneness. Let stand 10 minutes. Meanwhile, sauté garlic in hot sesame oil in a saucepan over medium heat 1 minute. Stir in soy sauce, next 3 ingredients, and 1/4 cup water; bring to a boil. Whisk together cornstarch and 1 tsp. water, and stir into soy sauce mixture. Bring to a boil; boil, stirring often, 1 minute. Cut steak across the grain into thin strips. Arrange Quick-Pickled Cukes on a platter, and top with sliced steak and sauce. Rate it Print