Flank Steak And Cucumber Salad

• 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

1. Preheat grill to 350u0b0 to 400u0b0 (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.
2. Meanwhile, saute 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.
3. Cut steak across the grain into thin strips. Arrange Quick-Pickled Cukes on a platter, and top with sliced steak and sauce.

flank steak, olive oil, kosher salt, sesame oil, garlic, soy sauce, brown sugar, lime juice, asian chili paste, cornstarch

Taken from www.myrecipes.com/recipe/flank-steak-cucumber-salad (may not work)