Cold Steak Salad with Cucumber and Yuzu-Mustard Vinaigrette
For when you need an iron boost or just a high protein, lean meal: steak salad. This salad is about showing off the flavor and texture of flank steak. I serve it cold with cucumber for a refreshing summer meal with some finely minced shallot and a yuzu-mustard vinaigrette.
Heat a large pan coated with 1 tablespoon olive oil over medium high. Pierce the steak with a sharp knife at an angle almost all the way through about 1-inches apart. Season both sides with 1/2 teaspoon salt and pepper. Pan fry steak 4 minutes each side until well browned for medium (or to your desired doneness). Remove to a cutting board. Let stand 10 minutes. Slice thinly against the grain, then cut strips in half.
Meanwhile, In a small bowl, combine the remaining 3 tablespoons olive oil, ¼ teaspoon salt, shallot, mustard, and yuzu. Whisk together.
To serve, spread the cucumber out on a plate with the steak. Drizzle the yuzu sauce over top. Garnish with green onion.
Yuzu: I usually buy yuzu online, but if you are looking for something convenient, try substituting ponzu sauce.