Steak with Smashed Cucumber Salad
For a delicious study in contrasts, pair Steak with Smashed Cucumber Salad. The cucumbers get craggy edges — all the better for catching the sesame dressing.
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
Directions
- 1
Heat 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.
- 2
Using 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.
- 3
Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
- 4
Rinse 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.