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Cold Steak Salad with Ponzu and Cucumbers

This fabulous appetizer can be served as an entree as well. It is crisp and savory, even healthy! Easy to put together, the main ingredient being, simply, leftover steak. Nobody, but nobody wants to toss out perfectly good steak.

So get that leftover steak out of the fridge and slice it across the grain on a bias and really thin. Since we found this recipe we have had it several times. It never fails to please. We like to serve it with a little wasabi and soy sauce, like sushi! Make it as spicy as you like.

Ingredients

1/4c Ponzu sauce
1/4c extra virgin olive oil
1 T whole grain mustard
1 small squirt of prepared wasabi
6 to 8oz Leftover steak, cold, sliced thinly across the grain on a bias.
1 cucumber, seeds removed, sliced thinly, then halved.
a few radishes, sliced thinly
fresh jalapeno, thinly sliced (optional)
two scallions, greens only, sliced thinly

Instructions

Whisk the Ponzu, mustard, oil and wasabi in a small mixing cup until well combined.

Pour half the dressing in the bottom and arrange the sliced steak in the bottom of a shallow dish. Top with cucumbers, radishes, jalapeno and scallions.

Serve with soy sauce, wasabi and chop sticks.

Adopted from a Serious Eats Recipe

Urban Cowgill

August 2022

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