Originally created 05/27/98

Chef adds Asian flavors to New World steak recipe

This recipe for Szechuan flank steak with cucumber kim chee was served at a dinner presenting foods to reflect Florida's climate -- to be "tropical, textured and fun," says their creator, Marty Blitz.

Mr. Blitz is chef-owner of the Mise en Place restaurant in Tampa, Fla. His special dinner menu drew on regional fruits and vegetables, seasonings and flavors, including Cuban and Latin influences.

This recipe includes Asian elements, which Mr. Blitz says blend perfectly with New World flavors. The steak is rubbed with cayenne, Szechuan peppercorns, garlic and sesame oil.

Mr. Blitz's version of kim chee is different from the traditional spicy-hot condiment made of fermented vegetables and served at almost every Korean meal. This one is light and fresh, its cool cucumbers spiked with chili paste, soy sauce and vinegar.



  • 1 tablespoon Szechuan peppercorns, finely ground
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground ginger
  • [1/2] teaspoon salt
  • 1[1/2] to 2-pound beef flank steak
  • 2 tablespoons roasted sesame oil
  • 3 large cloves garlic, crushed
  • In small bowl, combine seasoning ingredients. Brush both sides of beef steak with sesame oil. Sprinkle both sides evenly with garlic and seasoning mixture. Place steak in large food-safe plastic bag and refrigerate 2 hours (or overnight, if desired).

    Remove steak from bag. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes until steak is medium rare to medium doneness, turning occasionally.

    Carve steak diagonally across the grain into thin slices. Serve with cucumber kim chee.

    Makes 6 to 8 servings.



  • 1 tablespoon granulated sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon roasted sesame oil
  • 1 teaspoon ground fresh chili paste (see note)
  • 1 clove garlic
  • 2 cups seeded and diced cucumbers (about [1/4]-inch dice)
  • 1 bunch green onions, thinly sliced (about 1[1/2] cups)
  • Stir together dressing ingredients. In large bowl, combine cucumbers and green onions. Add dressing; stir to combine.

    Refrigerate, covered, at least 2 hours to allow flavors to blend.

    Makes about 3 cups.

    Note: Ground chili paste can be found in the Asian food sections of supermarkets and in Asian markets.

    Recipe from National Cattlemen's Beef Association


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