Steak with Smashed Cucumber Salad
This Steak with Smashed Cucumber Salad recipe is a refreshing and satisfying 25-minute meal perfect for warm evenings. Juicy seared skirt steak is served alongside a crunchy cucumber salad infused with sesame, soy, lemon, and fresh ginger. The salt-treated cucumbers draw out excess moisture for a flavorful, non-soggy bite, and the chili crisp drizzle adds a finishing touch of heat.
Equipment
- Large cast-iron skillet
- Chef’s knife
- Cutting board
- Medium bowl
- Large bowl
- Whisk
- Colander
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 cup cilantro roughly chopped
- Chili crisp for serving
Instructions
- Heat a large cast-iron skillet over medium-high. Season the steak with 1/2 teaspoon each salt and pepper.
- Add olive oil to the skillet and cook steak for 2–3 minutes per side for medium-rare, depending on thickness. Let rest on a cutting board for 5 minutes, then slice against the grain.
- Smash cucumber halves with the side of a chef’s knife, then cut into 4–6 chunks per piece. Place in a bowl and toss with 2 tsp salt. Let sit for 10 minutes.
- In a separate large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
- Rinse cucumbers in a colander, shake off excess water, and toss with dressing and chopped cilantro.
- Serve the steak slices alongside the cucumber salad. Drizzle with chili crisp if desired.
Notes
- Smashing the cucumbers draws out water, so don’t skip the salt step—it keeps the salad crisp and flavorful.
- Skirt steak cooks quickly, so don’t overdo it. Letting it rest ensures juicy slices.
- The chili crisp is optional but highly recommended for an extra kick and crunch.
- Use reduced-sodium soy sauce to keep the salt levels balanced in the dressing.
- This dish pairs great with steamed rice or quinoa for a fuller meal.