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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Asian Fusion
Calories: 444
Ingredients Equipment Method Notes

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

Equipment

  • Large cast-iron skillet
  • Chef’s knife
  • Cutting board
  • Medium bowl
  • Large bowl
  • Whisk
  • Colander

Method
 

  1. Heat a large cast-iron skillet over medium-high. Season the steak with 1/2 teaspoon each salt and pepper.
  2. 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.
  3. 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.
  4. In a separate large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
  5. Rinse cucumbers in a colander, shake off excess water, and toss with dressing and chopped cilantro.
  6. 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.