Grilled steak with cucumber-and-daikon salad
Tender grilled steak paired with a refreshing cucumber-and-daikon salad, dressed in a zesty vinaigrette for a burst of flavor in every bite. Perfect for a light and satisfying meal.
Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon unseasoned rice vinegar
- 1 garlic clove, minced
- 1/4 cup canola oil, plus more for rubbing
- Salt and freshly ground pepper
- 1/2 seedless cucumber, very thinly sliced
- 230g daikon, peeled and very thinly sliced
- Four 8- to 10-ounce strip steaks (3/4 inch thick)
- 1 tablespoon minced lemon zest
- 1 teaspoon minced fresh chile
- 110g baby arugula
- 1 cup radish or daikon sprouts (optional)
- 2 tablespoons toasted sesame seeds
Instructions:
- Mix together soy sauce, lemon juice, vinegar, and garlic in a small bowl. Whisk in 1/4 cup of oil until the mixture becomes creamy. Season with salt and pepper. Pour half of the dressing into a medium bowl, add in the cucumber and daikon, and mix well. Allow it to sit at room temperature for half an hour. Remove excess liquid by draining and squeezing the vegetables. Put the cucumber and daikon back into the bowl.
- Ignite a grill or preheat a grill pan. Coat the steaks with oil and sprinkle with salt and pepper. Grill the steaks over medium heat, flipping once, until they get a nice char on both sides and are cooked to medium-rare, which takes approximately 7 minutes. Place the steaks on a work surface and let them sit for 5 minutes.
- In a small bowl, blend lemon zest and chile pepper and season with salt and pepper. Plate the steaks and spoon the gremolata on top. Mix arugula, sprouts, and the rest of the dressing with the cucumber and daikon. Toss well. Present the salad alongside the steaks, sprinkling sesame seeds on top for garnish.
Summary:
- Calories: 2905 kcal
- Fat: 222 g
- Protein: 191 g
- Carbs: 32 g
- Potassium: 4293 mg
- Magnesium: 392 mg