Picnic Favorites 3


Prep time: 20 min | Marinating time: 60 min | Cook time: 15 min. | Yields: 8 Portions



  • 1 ½ lb Flank steak

  • 2 each Garlic gloves, minced fine

  • 3 Tbsp Mirin

  • 1/3 Cup Rice wine vinegar

  • 3 Tbsp Gochujang Powder

  • 2 Tbsp Soy sauce

  • ½ cup Ground white pepper

  • 8 oz Snow peas

  • ¼ cup Cashews, lightly roasted

  • 1 head Butter Lettuce

  • 1 each Cucumber, peeled seeded


  1. Whisk garlic, vinegar, mirin, soy sauce, and gochujang together in a medium bowl. Whisk in ½ cup oil and salt and pepper.

  2. Score flank steak across the grain on both sides, and place in a container with half of the marinade.  Brush marinade over the top as well. Cover tightly, and refrigerate for at least one hour, preferably overnight.

  3. Preheat a charcoal or gas grill to medium heat.

  4. In a small pot of boiling salted water, blanch the snow peas for one minute.

  5. Slice the cucumber into ¼ inch slices lengthwise. Separate the butter lettuce leaves, wash and spin them to dry completely.

  6. Remove the flank steak from the marinade.  Season with kosher salt and pepper. Grill on one side for 2 minutes, then turn over and grill other side for 2 minutes.   Turn again and grill for 2 minutes each time.   Brush occasionally with some of the marinade.  Cook for a total of about 12 to 15 minutes for rare to medium rare.

  7. Remove from the grill, and let rest for at least 10 minutes.

  8. In a large bowl, toss the butter lettuce leaves, cucumber slices, cashews, and snow peas with half of the remaining unused half of the gochujang marinade. Season lightly with salt and pepper, and mix well.  Place salad in the center of a medium serving platter.

  9. Slice the cooked flank steak into very thin slices against the grain on a severe angle.   Shingle the steak slices neatly over the salad, and drizzle remaining marinade over the meat.  


Prep time: 10 min | Yields: 1 ½ cup


  1. In a 350F oven, lightly roast the dukkah for 5 minutes to bring out flavor.

  2. In a small stainless bowl, mash the avocado with a fork until it is creamy with some small chunks still remaining.   Add the greek yogurt, lemon juice, garlic powder, salt and pepper, mix well.

  3. Spread onto a small plate or bowl, and liberally sprinkle dukkah over the top.

  4. Serve with crudité, favorite cracker or bread for dipping.


  • ½ cup Plain Greek yogurt

  • 1 each Avocado

  • 1 Tbsp Lemon Juice

  • ¼ tsp Garlic Powder

  • ½ tsp Kosher salt

  • ¼ tsp Ground white pepper

  • 2 Tbsp Dukkah