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For a delicious study in contrasts, pair juicy, hot steak with a cool, crunchy cuke salad. Smashing the cucumbers creates craggy edges — all the better for catching the savory sesame dressing.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 444
Ingredients
- 1 1/2 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
- 1/2 tbsp.
fresh lemon juice
- 1 tsp.
grated peeled fresh ginger
- 1/2 tsp.
honey
- 1/3 c.
cilantro, roughly chopped
Chili crisp, for serving
Directions
- Step 1Heat large cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper. Add oil to skillet, then steak and cook to desired doneness, 2 to 3 minutes per side for medium-rare, depending on thickness. Transfer to cutting board and let rest at least 5 minutes before slicing against grain.
- Step 2Using side of chef’s knife, smash cucumbers slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to medium bowl and toss with 2 teaspoons salt. Let sit 10 minutes.
- Step 3Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
- Step 4Rinse cucumbers in colander, then shake off as much water as possible. Transfer to bowl with dressing and toss to combine, then toss with cilantro. Serve alongside steak and drizzle with chili crisp if desired.
Steer clear of a watery salad by tossing the cucumbers with salt first to draw out moisture, then rinsing them before adding to the dressing.
NUTRITIONAL INFORMATION (per serving): About 444 calories, 33 g fat (10 g saturated), 118 mg cholesterol,
708 mg sodium, 6 g carbohydrate, 1 g fiber, 2.5 g sugar (0.5 g added sugar), 33 g protein
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