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It’s not quite spring, but we can feel it coming. So, if we want to skip ahead to lift our spirits and help us power through, so be it. A wonderfully satisfying meal helps. But let’s keep it real—it’s still winter in Chicago, even if the weather is unpredictable. So, what’s better than a summer-inspired meal with hearty winter grit? A juicy steak paired with a refreshing cucumber salad tossed in a citrusy, salty dressing. Add a plump baked potato or your favorite serving of French fries for a simple yet satisfying dinner. It will fill you up and stick to your ribs. Though the recipe calls for cooking the steak in a cast-iron skillet, you can grill it if you prefer.
Try this 25-minute meal for dinner.
For a delicious study in contrasts, pair juicy, hot steak with a cool, crunchy cucumber salad. Smashing the cucumbers creates craggy edges—perfect for catching the savory sesame dressing.
Ingredients1 1/2 lb. skirt steak, cut crosswise into 4 piecesKosher salt and pepper1 tsp. olive oil1 lb. Persian cucumbers, halved lengthwise2 Tbsp. sesame oil1 Tbsp. sesame seeds1 Tbsp. reduced-sodium soy sauce1/2 Tbsp. fresh lemon juice1 tsp. grated peeled fresh ginger1/2 tsp. honey1/3 cup cilantro, roughly choppedChili crisp, for serving
InstructionsStep 1. Heat a large cast-iron skillet over medium-high heat. Season the steak with 1/2 teaspoon each of salt and pepper. Add oil to the skillet, then cook the steak to your desired doneness—about 2 to 3 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let it rest for at least 5 minutes before slicing against the grain.
Step 2. Using the side of a chef’s knife, lightly smash the cucumbers to crush them, then cut each half into 4 to 6 chunks. Transfer the cucumbers to a medium bowl and toss with 2 teaspoons of salt. Let sit for 10 minutes.
Step 3. Meanwhile, in a large bowl, whisk together the sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
Step 4. Rinse the cucumbers in a colander, then shake off as much water as possible. Transfer them to the bowl with the dressing and toss to combine. Add cilantro and toss again. Serve alongside the steak and drizzle with chili crisp, if desired.
Pro Tip: Steer clear of a watery salad by tossing the cucumbers with salt first to draw out moisture, then rinsing them before adding to the dressing.
Nutritional Information (per serving):About 444 calories, 33 g fat (10 g saturated), 118 mg cholesterol, 708 mg sodium, 6 g carbohydrate, 1 g fiber, 2.5 g sugar (0.5 g added sugar), 33 g protein