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Szechuan Flank Steak with Cucumber Kim Chee

1 (1/2 to 2-pounds) beef flank steak
2 tablespoons roasted sesame oil
3 large garlic cloves, crushed
1 teaspoon Szechuan peppercorns, finely ground
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 teaspoon salt

Cucumber Kim Chee (recipe follows)

1. In small bowl, combine Szechuan peppercorns, cayenne, ginger and salt.
2. Brush both sides of flank steak with sesame oil. Sprinkle both sides evenly with garlic and seasoning mixture. Place steak in large self-sealing plastic bag and refrigerate 2 hours or overnight.
3. Prepare outdoor grill with hot coals on one side of grill, or heat one side of gas grill to hot.
4. Remove meat from marinade; pat dry.
5. Sear meat over direct heat 5 minutes on each side. Move meat to side of grill not over heat; grill, covered, 20 minutes or until meat thermometer registers 145*F (60*C) for medium-rare. Let stand 10 minutes before slicing on the diagonal. Serve with Cucumber Kim Chee.

Makes 6 servings.

To Broil: Heat broiler. Place meat on greased broiler-pan rack. Broil for about 6 minutes on each side for medium-rare.

Cucumber Kim Chee

1 tablespoon granulated sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon roasted sesame oil
1 teaspoon ground fresh chili paste
1 garlic clove, finely minced

2 cups seeded and diced cucumbers (1/4-inch dice)
1 bunch green onions, thinly sliced

1. Whisk together first 6 ingredients in medium bowl, add cucumbers and green onions; stir to combine. Refrigerate, covered, at least 2 hours to allow flavors to blend.

Makes 2 1/2 cups.