Serves 4

  • 1/2 cup soy sauce
  • 2 Tbsp. finely grated fresh ginger
  • 2 Tbsp. white sugar, divided
  • 1 Tbsp. toasted sesame oil
  • 4 medium garlic cloves, finely grated
  • Kosher salt and ground white pepper
  • 1 1/2 pounds sirloin tips, cut into 2-inch pieces
  • 6 Tbsp. unseasoned rice vinegar
  • 1 English cucumber, quartered lengthwise, thinly sliced on the bias
  • 1 firm pear, quartered, cored and thinly sliced crosswise
  • 1 Tbsp. toasted sesame seeds

    In a medium bowl, stir together the soy sauce, ginger, 1 tablespoon of the sugar, the sesame oil, garlic and 1 teaspoon pepper until the sugar dissolves. Add the beef and stir to coat. Cover and let sit at room temperature for 15 minutes.

    Meanwhile, in a separate medium bowl, combine the vinegar, the remaining 1 tablespoon of sugar and 1 teaspoon salt. Stir in the cucumber and pear. Cover and refrigerate until ready to serve.

    Heat the broiler with an oven rack about 4 inches from the heat. Remove the beef from the marinade and pat dry with paper towels. Place the pieces on a wire rack set in a rimmed baking sheet. Cook until 125° at the center for medium-rare, 7 to 10 minutes, flipping the pieces halfway through. Transfer to a plate and let rest for 10 minutes.

    Drain the cucumber mixture and transfer to a large platter, arranging it on one side. Sprinkle with the sesame seeds. Arrange the steak opposite the salad.

    Excerpted from Milk Street: Tuesday Nights. Copyright © 2018 by Christopher Kimball. Used with permission of Little, Brown and Company, New York. All rights reserved.

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