Boy do I love steak, but leftover steak… not so much! Reheating a leftover steak almost always leads to dry or rancid tasting meat. Most cases, I just eat it cold and cold steak can be absolutely delicious! That’s where the Leftover Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette recipe comes in.
This cold steak and cucumber salad recipe is inspired from some of my travels to Japan where I had the pleasure of tasting excellent Japanese tataki. The salad is dressed in a mouth-watering ponzu and whole mustard vinaigrette made with olive oil (we usually get ours locally from Vita Sana or Vlastos Farma due to the adulteration of olive oil).
The leftover steak, when sliced cold has a wonderful texture and soaks up the wonderful flavors of the vinaigrette. The dressing works great with the balance of fresh ponzu, shallots, olive oil, and whole mustard from a wonderful East-West balance.
Feel free to adjust the portions of steak, cucumber, and vinaigrette for your tastes!
Leftover Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette
Ingredients
- 1/4 cup Ponzu sauce Homemade or store-bought
- 1/4 cup Extra-virgin olive oil Vita Sana or Vlastos Farma
- 1 tbsp Shallot Finely minced
- 1 tb Whole grain mustard
- small dab Prepared wasabi (optional)
- 1/2 lbs. Cold, leftover steak
- 1 small Cucumber
- 2 Scallions
- 1 pinch Sea salt
Instructions
- For the Dressing: Wisk ponzu, shallot, whole grain mustard, olive oil, and wasabi (remember its optional) in a bowl thoroughly. Slice steak as thin as possible with a sharp knife. Remove excess fat as needed. Peel and thinly slice cucumber (remove seeds if necessary). Slice scallions thin for garnish. 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.