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.
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.
- Yield:Serves 2 to 3 as an appetizer
- Active time: 10 minutes
- Total time:10 minutes
- 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
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.