Korean Bulgogi Sirloin Steak with Cucumber and Ponzu-Mustard Vinaigrette

This recipe from Serious Eats is a Pre team favorite. We tried it with our new Bulgogi sirloin which pairs perfectly with this fresh salad. Easy and crave worthy, we didn’t change a thing from the original recipe except for adding a sprinkle of sesame seeds! Thanks, Serious Eats! You can find ponzu in the Asian section of most grocery stores.

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Korean Bulgogi Sirloin Steak with Cucumber and Ponzu-Mustard Vinaigrette

Gluten-Free

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 10 min. DIFFICULTY Easy

20 minutes serves 2-4

Gluten-Free

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Ingredients:

2 Pre Bulgogi sirloin steaks
1/4 cup ponzu sauce
1 tablespoon finely minced shallot
1 tablespoon whole grain mustard
1/2 t wasabi paste
1/4 cup extra-virgin olive oil
1 seedless cucumber, peeled and ends trimmed off
2 scallions, thinly sliced
2 t toasted sesame seeds (optional)

Firstly, start by heating a grill or grill pan to medium-high heat and then drizzle a few drops of high-heat cooking oil onto both sides of the steak. Secondly, cook the steaks to your desired doneness, about 4 minutes per side for medium-rare. Let the cooked steaks rest for 10 to 15 minutes while you start prepping the salad ingredients.
Next, place the ponzu, shallot, mustard, and wasabi paste in a jar with a tight fitting lid. Shake it vigorously to combine the ingredients. Then add oil and shake it again, until it is emulsified.
Using a mandolin slicer or very sharp knife, slice cucumbers in to very thin, uniform slices.
Place the rested steak on a cutting board and slice it as thinly as possible. Then, place sliced sirloin onto a serving platter and top it with the cucumbers and scallions.
Lastly, shake the dressing again, and drizzle it over the steak. Top the salad with sesame seeds if using. Serve the dish immediately or chill slightly, about 15 minutes in the refrigerator.