Cold Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette Recipe

by
J. Kenji López-Alt Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats's Editorial Process
J. Kenji López-Alt
updated Aug. 29, 2018
20160621-beef-cucumber-ponzu-salad-7.jpg
You'll want to put this dressing on everything. J. Kenji López-Alt

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.

Recipe Facts

5

(4)

Active: 10 mins
Total: 10 mins
Serves: 2 to 3 servings

Rate & Comment

Ingredients

  • 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)
  • To Serve:
  • 1/2 pound (225g) leftover steak, sliced as thinly as possible with a sharp knife (see note)
  • 1 small Asian cucumber, thinly sliced
  • 2 scallions, thinly sliced
  • Kosher salt

Directions

  1. For the Dressing: Combine ponzu, shallot, mustard, oil, and wasabi (if using) in a bowl and whisk thoroughly.

  2. 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.

Notes

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

More Serious Eats Recipes