Grilled Steak, Creamy Smashed Cucumbers and Sangria
Grilled Steak, Creamy Smashed Cucumbers and Sangria
In episode 16 of Home Cooking with Foodland, Chef Keoni shares his tips for grilling the perfect steak and pairs it with smashed cucumbers and a refreshing sangria. To learn more about Home Cooking with Foodland, click here.
Ingredients
- Grilled Steak
- 1 1/2 pounds flank steak(or Top Sirloin)
- 1 tablespoon olive oil
- Ala'e or coarse sea salt(as needed)
- fresh ground pepper(as needed)
- garlic powder(as needed)
- onion powder(as needed)
- Smashed Cucumber Salad with Creamy Sesame Dressing
- 3 Japanese cucumbers
- 1 teaspoon Salt
- 0.5 teaspoon fresh cracked pepper
- 1 pinch sugar
- 1 tablespoon rice wine vinegar(or more to taste)
- 1 dash sesame oil
- 1 dash toasted sesame seeds
- 1 tablespoon sliced green onions
- 1 dollop mayonnaise
- Red Wine Sangria
- 1 bottle good quality red wine
- 1/3 cups triple sec(gran marnier or cointreau)
- 1 cup brandy
- 0.25 cup sugar
- 1 cup orange juice
- 1 orange(sliced)
- 1 lemon(sliced)
- 1 lime(sliced)
- 1 apple(sliced)
- 1 cup berries(your choice)
Instructions
Grilled Flank Steak
- Prepare your grill according to fuel type, gas or wood.
- Season the steak with salt, garlic powder, onion, pepper and drizzle with olive oil.
- Grill to desired temperature. 120F for medium rare.
- Allow the steak to rest 5-10 minutes. Slice on a bias, against the grain. Serve.
- Using a rolling pin or similar, smash the cucumbers just enough to bruise them.
- Break the cucumber up into bite size pieces. Place in a mixing bowl.
- Add in the remaining ingredients, and toss.
- Adjust seasoning to preference.
- Combine ingredients and refrigerate for 24 hours.
- Serve in glasses with some of the fruit.
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