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Leftover Steak? Make this Japanese Salad | Kenji's Cooking Show
recipe by J. Kenji López-Alt (@JKenjiLopezAlt)
Ingredients:
- Leftover steak (24 ounces, estimate)
- Cucumber (1, estimate)
- Ponzu sauce (for dressing base; estimate based on usage)
- Whole grain mustard (1 tbsp, estimate)
- Shallots (1, estimate)
- Scallions (2, estimate)
- Mirin (2 parts to the dressing, estimate)
- Soy sauce (2 parts to the dressing, estimate)
- Yuzu, lemon, lime, or grapefruit juice (2 parts to the dressing, estimate)
- Extra virgin olive oil (4 parts to the dressing, estimate)
- Hondashi (dashi powder, amount to taste, estimate)
- Flaky sea salt (to taste)
- Black pepper or togarashi (Japanese chili pepper, to taste, estimate)
- Arugula (optional, for a green salad add-on, estimate)
Steps:
1
Introduction by Kenji about using leftover steak from the Metropolitan Grill in Seattle.
2
Kenji explains the size and cut of his leftover Delmonico steak and his preference for eating leftover steak cold.
3
Beginnings of the salad recipe: using steak and cucumber and the explanation of the properties of ponzu sauce, with the addition of whole grain mustard and shallots.
4
Discussion on steak coldness, texture, color changes due to myoglobin and oxygen exposure, and trimming off connective tissues.
5
Further explanation on myoglobin, the chemistry behind meat color changes, and supermarket packaging practices.
6
Kenji demonstrates putting steak on a plate and slicing cucumbers thinly, optionally using a mandolin.
7
Layering the cucumber over the steak for presentation, suggesting it could serve as a fancy appetizer.
8
Kenji thinly slices scallions, explaining the technique for cleaner cuts, and preps them in ice water to curl and crisp.
9
Making a dressing: finely diced shallots are prepared for dressing, and Kenji starts with a ponzu sauce base.
10
Continuation of the dressing: adding shallots to a bowl, discussing other ingredients and measurements.
11
Finishing the dressing: combining citrus juice, mirin, soy sauce, whole grain mustard, and olive oil with proportions as 2:2:2:1:4.
12
Final tweaks to the dressing with hondashi instead of traditional kombu and katsuobushi and a taste test.
13
Kenji plates the salad, spoons the dressing over it, and explains that it's okay for the oil to break off the emulsion for meat dressing.
14
Finishing touches with scallions and a note that arugula could be added to make it a true salad, if desired.
15
Kenji finishes the dish with flaky sea salt and black pepper, discusses flavor profiles of high-quality olive oils, and serves a piece to his dog.
16
Kenji sums up the recipe for leftover steak and cucumber salad, mentions the original Serious Eats post, and concludes the video with additional content promotion.