Grilled Strip Steaks with Smashed Cucumber Salad
By Alli BerkeyPublished on January 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
2 English cucumbers, quartered lengthwise and cut into 2-inch lengths3 ½ teaspoons Kosher salt, divided2 (1-pound) strip steaks, 1 inch thick, trimmed½ teaspoon pepper 4 teaspoons seasoned rice vinegar 2 tablespoons soy sauce, divided2 teaspoons toasted sesame oil 1 garlic clove, minced½ teaspoon red pepper flakes 3 tablespoons chopped fresh basil 4 tablespoons unsalted butter, melted and cooled
Before You Begin
We like to sprinkle the cucumber salad with toasted sesame seeds before serving.
Instructions
- Combine cucumbers and 1½ teaspoons salt in 1-gallon zipper-lock bag, seal bag, and turn to distribute salt. Using rolling pin or small skillet, gently smash cucumbers in bag; set aside.
- Pat steaks dry with paper towels and sprinkle with pepper and remaining 2 teaspoons salt. Grill over hot fire until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side. Transfer steaks to cutting board, tent with foil, and let rest for 10 minutes.
- Drain cucumbers in colander. Whisk vinegar, 1 tablespoon soy sauce, oil, garlic, and pepper flakes together in large bowl. Add cucumbers and basil to vinegar mixture and toss to combine. Whisk melted butter and remaining 1 tablespoon soy sauce together in second bowl. Slice steaks ½ inch thick. Drizzle steaks with soy sauce–butter mixture and serve with cucumber salad.
Time
30 minutesYield
Serves 4Ingredients
2 English cucumbers, quartered lengthwise and cut into 2-inch lengths
3 ½ teaspoons Kosher salt, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed
½ teaspoon pepper
4 teaspoons seasoned rice vinegar
2 tablespoons soy sauce, divided
2 teaspoons toasted sesame oil
1 garlic clove, minced
½ teaspoon red pepper flakes
3 tablespoons chopped fresh basil
4 tablespoons unsalted butter, melted and cooled
Ingredients
2 English cucumbers, quartered lengthwise and cut into 2-inch lengths
3 ½ teaspoons Kosher salt, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed
½ teaspoon pepper
4 teaspoons seasoned rice vinegar
2 tablespoons soy sauce, divided
2 teaspoons toasted sesame oil
1 garlic clove, minced
½ teaspoon red pepper flakes
3 tablespoons chopped fresh basil
4 tablespoons unsalted butter, melted and cooled
Ingredients
2 English cucumbers, quartered lengthwise and cut into 2-inch lengths
3 ½ teaspoons Kosher salt, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed
½ teaspoon pepper
4 teaspoons seasoned rice vinegar
2 tablespoons soy sauce, divided
2 teaspoons toasted sesame oil
1 garlic clove, minced
½ teaspoon red pepper flakes
3 tablespoons chopped fresh basil
4 tablespoons unsalted butter, melted and cooled
Why This Recipe Works
Lightly smashing the cucumbers speeds up the salting step that helps expel excess water and helps the cucumbers hold on to the dressing.
Before You Begin
We like to sprinkle the cucumber salad with toasted sesame seeds before serving.
Instructions
- Combine cucumbers and 1½ teaspoons salt in 1-gallon zipper-lock bag, seal bag, and turn to distribute salt. Using rolling pin or small skillet, gently smash cucumbers in bag; set aside.
- Pat steaks dry with paper towels and sprinkle with pepper and remaining 2 teaspoons salt. Grill over hot fire until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side. Transfer steaks to cutting board, tent with foil, and let rest for 10 minutes.
- Drain cucumbers in colander. Whisk vinegar, 1 tablespoon soy sauce, oil, garlic, and pepper flakes together in large bowl. Add cucumbers and basil to vinegar mixture and toss to combine. Whisk melted butter and remaining 1 tablespoon soy sauce together in second bowl. Slice steaks ½ inch thick. Drizzle steaks with soy sauce–butter mixture and serve with cucumber salad.
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