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Ingredients
  • 1 ½ lb. skirt steak, cut crosswise into 4 pieces
  • Kosher salt and pepper
  • 1 tsp. olive oil
  • 1 lb. Persian cucumbers, halved lengthwise
  • 2 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 1 Tbsp. reduced-sodium soy sauce
  • ½ Tbsp. fresh lemon juice
  • 1 tsp. grated peeled fresh ginger
  • ½ tsp. honey
  • ⅓ c. cilantro, roughly chopped
  • Chili crisp, for serving
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