Cold Steak & Cucumber Salad with Ponzu-Mustard Vinaigrette

Cold Steak & Cucumber Salad with Ponzu-Mustard Vinaigrette

Got leftover steak? Try this quick and delicious cold salad with thin sliced steak, fresh cucumber, sautéed spring onion, and an Asian inspired ponzu-mustard dressing that really enhances the flavors of this summer fusion main dish!


  1. Leftover, chilled Stemple Creek Ranch beef steak of choice (cooked medium rare)
  2. thinly sliced spring onion (white and green part)
  3. (1) large English cucumber, sliced into thin rounds
  4. 1 Tablespoon olive oil
For the Dressing:
  1. 1/4 cup store-bought Ponzu sauce
  2. 1 Tablespoon shallot; minced fine
  3. 1 Tablespoon whole grain mustard
  4. 1/4 cup best quality olive oil
    optional: 1/8 teaspoon prepared wasabi


  1. Prepare dressing. In a small bowl, combine ponzu sauce, minced shallot, mustard, olive oil, and wasabi (if you like a little spicy heat) and whisk until combined and smooth. Set aside.
  2. In a small skillet, heat (1) tablespoon olive oil and sauce sliced spring onion until lightly browned. Remove from heat and set aside.
  3. Place leftover steak on a cutting board and slice into even strips about 1/4" thick. Set aside.
To Assemble the Salad:
  1. On a large platter, arrange sliced cucumber in overlapping circles to fill the space
  2. Artfully arrange sliced steak on top of the cucumber slices. Sprinkle with sautéed onion.
  3. Drizzle Ponzu-Mustard dressing on top of the salad and serve.
Back to blog