Umami Grilled Steak with Marinated Cucumbers and Buttered Brown Rice

It’s 100 degrees in Nashville and my brain is truly fried. I can’t drink enough water to keep up with a toddler and the heat. I often turn to south Asian flavors when it’s too hot to move. I find them refreshing and simple in a way that satisfies, without much effort. This umami grilled steak hits the spot. It’s sweet and salty and delicious hot off the grill or cold out of the fridge. The marinated cucumbers add a necessary refreshing pop and adding a little butter to brown rice rounds it all out for a fully satisfying dining experience, with little effort. 

yield: 2 servings

prep : 2 hours with marinating

1 Steak Recipe, below
1 Marinated Cucumber Recipe, below
3 cups Cooked Brown Rice with 1 ½ Tbsp Unsalted Butter mixed in while rice is hot 
 

For Steak :

3 Tbsp Unseasoned Rice Wine Vinegar 
2 ½ Tbsp Coconut Aminos
1 ½ Tbsp Tamari Soy Sauce
1 ½ tsp Honey 
½ tsp Kosher Salt
1 – 2 lbs Fatty Tender Steak – bavette, flat iron, flank, hanger or tri tip are great!

Whisk together vinegar, coconut aminos, tamari, honey and salt. Pour over steak and allow to marinate in the refrigerator for at least 2 hours but no more than 6 hours. Remove from the refrigerator, but leave in the marinade for 30 minutes before grilling. While the steak marinates, make the cucumbers. 

Preheat the grill to medium high. You want the steak to caramelize a bit while it cooks. It adds to the delicious deep flavor. 

Remove steak from marinade and allow any excess liquid to drip off but do not dry the steak. Sprinkle with a bit more salt, fresh cracked pepper and a drizzle of cooking oil. Grill to preferred doneness. Fattier cuts like this take a bit longer to cook than others but are more forgiving if overcooked. Thoroughly rest steak after cooking.

For the Cucumbers :

1 English or Garden Cucumber
¼ cup Unseasoned Rice Wine Vinegar 
2 Tbsp Water
2 tsp Sugar
½ tsp Kosher Salt
¼ cup Torn Mixed Fresh Herbs – mint, basil, scallions

In a medium bowl, whisk together vinegar, water, sugar and salt until sugar and salt are fully dissolved. 

Cut cucumber into quarters, lengthwise so you have 4 long wedges. Cut the wedges into quarters and smash them down with the side of your knife. Scrape cucumbers and juices into the bowl with the vinegar liquid. Stir to combine and coat and allow to sit for 2 hours. 

Remove the cucumbers from the liquid*. Cut the chunks of cucumbers into smaller pieces, about a ½ inch. Toss with fresh herbs 

Slice rested steak and plate over buttered brown rice. Garnish with cucumbers and herbs. 

* You can turn the liquid into a refreshing shrub or shrub cocktail if you like sour drinks! I add 2 tablespoons of the vinegar liquid to 4 ounces club soda and 1 shot of gin, vodka or tequila. Serve it over ice with a lime wedge. It’s amazing.