Teriyaki Skewers with Smashed Cucumbers

Ingredients:

• 1 package (2 pounds) Swift Outside Skirt, cut into 1 X 5-inch strips
• Kosher salt and freshly ground black pepper
• 2 Tbsp chopped cilantro
• 1 Tbsp toasted sesame seeds

Cucumbers:

• 2 English cucumbers (about 11/2 pounds), cut in half lengthwise
• 1 Tbsp kosher salt
• 2 tsp sugar
• 11/2 Tbsp rice vinegar
• 2 tsp sesame oil
• 2 tsp soy sauce
• 1/4 tsp red pepper flakes

Teriyaki Sauce:

• 1/4 C mirin
• 1/4 C soy sauce
• 1 Tbsp sugar

Directions:

1. Place the cucumbers cut side down and place a large chef knife flat against the cucumber. With your other hand, smash the blade lightly against the cucumber. It should start to break apart. Slice lengthwise, cut into bite-sized diagonal pieces and transfer to a bowl. Repeat with the remaining cucumber. Toss with the salt and transfer to a sieve. Let stand 30 minutes.
2. Transfer the cucumbers to a bowl and toss with the sugar, rice vinegar, sesame oil, soy sauce and red pepper flakes. Set aside.
3. At the same time, make the teriyaki sauce: combine the mirin, soy and sugar in a small saucepan and bring to a boil. Simmer until slightly reduced, 3-4 minutes. Set aside.
4. Preheat a grill to high and oil the grates. Soak bamboo skewers while the grill is preheating.
5. Thread each piece of steak onto a skewer (popsicle style) and sprinkle with the salt and pepper. Grill until 130°F. for medium rare, about 2-3 minutes per side, brushing liberally with the sauce. Serve the skewers sprinkled with the cilantro and sesame seeds alongside the cucumbers.