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Cold Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette Recipe

kept bymondobff
recipe bySerious Eats

1/4 cup (60ml) homemade or store-bought ponzu
1 tablespoon finely minced shallot (about 1/2 ounce; 15g)
1 tablespoon (15ml) whole grain mustard
1/4 cup (60ml) extra-virgin olive oil
Small dab prepared wasabi (optional)
To Serve:
1/2 pound (225g) leftover steak, sliced as thinly as possible with a sharp knife (see note above)
1 small Asian cucumber, thinly sliced
2 scallions, thinly sliced
Kosher salt



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