Cold Steak Salad With Cucumber And Yuzu Mustard Vinaigrette Recipes
COLD STEAK SALAD WITH CUCUMBER AND YUZU-MUSTARD VINAIGRETTE
For when you need an iron boost or just a high protein, lean meal: steak salad. This salad is about showing off the flavor and texture of flank steak. I serve it cold with cucumber for a refreshing summer meal with some finely minced shallot and a yuzu-mustard vinaigrette.
Provided by Chef Sara Furcini
Categories Main Course Salad
Time 15m
Number Of Ingredients 9
Steps:
- Heat a large pan coated with 1 tablespoon olive oil over medium high. Pierce the steak with a sharp knife at an angle almost all the way through about 1-inches apart. Season both sides with 1/2 teaspoon salt and pepper. Pan fry steak 4 minutes each side until well browned for medium (or to your desired doneness). Remove to a cutting board. Let stand 10 minutes. Slice thinly against the grain, then cut strips in half.
- Meanwhile, In a small bowl, combine the remaining 3 tablespoons olive oil, ¼ teaspoon salt, shallot, mustard, and yuzu. Whisk together.
- To serve, spread the cucumber out on a plate with the steak. Drizzle the yuzu sauce over top. Garnish with green onion.
Nutrition Facts : Calories 221 kcal, Carbohydrate 4 g, Protein 13 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 76 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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