Ingredients

• The Steak & Marinade

  1 lbs New York Strip or Tenderloin steak

  1 tbsp Gochujang (Korean chili paste)

  1 tbsp soy sauce

  1 tbsp honey

  1 tsp toasted sesame oil

  1 clove garlic, grated

  1 tsp fresh ginger, grated

• The Crisp Cucumber Side

  The Base

  1 large English cucumber (or 4–5 small Persian cucumbers), thinly sliced

  1 tsp salt (tossed with slices for 10 minutes, then drained and rinsed to ensure maximum crispness)

  The Quick Brine

  1 cup rice vinegar

  1 cup sugar

  Whisk together in low heat until the sugar completely dissolves before adding to the cucumbers

  Optional Spicy Flavor Boosters

  1 tsp Gochujang

  1 tsp toasted sesame oil

Instructions

Step 1 Marinate the Steak: In a bowl, whisk together the Gochujang, soy sauce, honey, sesame oil, garlic and ginger until smooth. Place the steak in a large sealable bag or shallow dish, coat it entirely with the marinade, and refrigerate for at least 1 hour.

Step 2 Prep the Cucumbers: Toss the sliced cucumbers with 1 tsp of salt and let them sit for 10 minutes to draw out excess water. Squeeze them to get them as dry as possible.

Step 3 Dress the Salad: In a small pot, melt the rice vinegar and sugar. Once sugar is all dissolved, let it cool down. If you want spicy, add the sesame oil and Gochujang. Add the cucumbers, toss well to coat, and chill in the fridge until ready to serve..

Step 4 Grill the Steak: Preheat your BBQ grill to high heat (around 450°F to 500°F) and lightly oil the grates. Remove the steak from the marinade, letting any excess drip off. Grill for 4 to 5 minutes per side for medium-rare, or until the internal temperature hits 130°F. The sugars in the Gochujang will char beautifully, so keep an eye out to prevent burning.

Step 5 Rest & Slice: Transfer the steak to a cutting board and let it rest for 10 minutes to lock in the juices. Slice it thinly against the grain at a slight angle for the most tender bite.

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