Flap steak with a Sichuan-inspired cold cucumber salad

 

Super refreshing dish for a hot day that required minimal prep and came together fast.

Steak is a flap/bavette cut marinated in red miso, Worcestershire, minced garlic, and dark maple syrup for a few hours and then grilled. Juicy, tender, lean, and packed with flavor without overpowering the beef.

Salad is a simple Sichuan-inspired cucumber. English cucumber sliced into coins and allowed to marinate cold in chinese soy sauce, black vinegar, chili oil, red pepper flakes, sesame oil, chopped cilantro, and sesame seeds.