This Steak with Smashed Cucumber Salad is a vibrant, Asian-inspired dish that balances savory grilled steak with a crisp, tangy salad. Sliced cucumbers are smashed and tossed with a garlicky soy-lime dressing, then served alongside seared steak for a refreshing yet hearty meal. It’s bold, balanced, and ideal for warm evenings when you want something fresh without sacrificing flavor.
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.
Ingredients
Equipment
Method
- 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.