Why It Works
- Leftover steak has a wonderfully tender texture when sliced and served cold.
- Fresh ponzu sauce is balanced with olive oil, shallots, and mustard for a twist on a classic Japanese dish.
Reheating a leftover steak will almost inevitably lead to dry, disappointing results. Cold steak, on the other hand, when treated right, can be absolutely delicious. Take this cold steak and cucumber salad, for instance. Inspired by Japanese tataki, it's dressed in a ponzu vinaigrette made with whole grain mustard and olive oil, for a great East–West twist on a classic dish.
For the Dressing:
1/4 cup (60ml) homemade or store-bought ponzu
1 tablespoon finely minced shallot (about 1/2 ounce; 15g)
1 tablespoon (15ml) whole grain mustard
1/4 cup (60ml) extra-virgin olive oil
Small dab prepared wasabi (optional)
1/2 pound (225g) leftover steak, sliced as thinly as possible with a sharp knife (see notes)
1 small Asian cucumber, thinly sliced
2 scallions, thinly sliced
For the Dressing: Combine ponzu, shallot, mustard, oil, and wasabi (if using) in a bowl and whisk thoroughly.
To Serve: Arrange steak slices evenly over a serving platter. Lay cucumber slices on top. Spoon dressing over the dish (you may not need all of it) and sprinkle with scallions. Season with a little salt. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 1 week.
This recipe can easily be scaled to use as much or as little steak as you'd like. Scale the sauce ingredients and use as much cucumber and scallion as you wish.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||42%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 4g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|