Pan-Seared Strip Steak With Cucumber Salad
We love a good pan-seared steak. But since the usual fixings—like baked potatoes—are out for keto, we decided to give our steak dinner a fresh spin. We wanted a light, low-carb side we could serve alongside the rich meat and butter sauce.
Ingredients
- ½ English cucumber 8 ounces, quartered lengthwise and cut into 2-inch lengths
- 1 teaspoon kosher salt divided
- 1 12-ounce strip steak, 1½ inches thick, trimmed
- ¼ teaspoon pepper
- 1 tablespoon coconut oil
- 1 tablespoon soy sauce divided
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 small garlic clove minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh basil
- 4 tablespoons unsalted butter melted and cooled
Instructions
- Combine cucumber and ½ teaspoon salt in 1-gallon zipper-lock bag, seal bag, and turn to distribute salt. Using rolling pin or small skillet, gently smash cucumber pieces in bag; set aside.
- Pat steak dry with paper towels and sprinkle with remaining ½ teaspoon salt and pepper. Heat coconut oil in 12-inch skillet over medium-high heat until just smoking. Brown steak on first side, about 4 minutes. Flip steak and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 4 to 6 minutes. Transfer steak to cutting board, tent with aluminum foil, and let rest while finishing salad.
- Drain cucumber. Whisk 1 teaspoon soy sauce, vinegar, sesame seeds, garlic, and pepper flakes together in large bowl. Add cucumber and basil and toss to combine. Combine melted butter and remaining 2 teaspoons soy sauce in separate bowl. Slice steak ½ inch thick and drizzle with soy sauce–butter mixture. Serve with cucumber salad.