Steak with Cucumber-Radish Salad

Steak with Cucumber-Radish Salad Recipe
Photo: Joseph De Leo; Styling: Thom Driver
If you can't find mâche, use butter lettuce.


4 servings (serving size: about 3 ounces steak, about 2 cups salad, and 1 tablespoon cheese)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 229
Fat 10.7 g
Satfat 4 g
Monofat 3.9 g
Polyfat 0.5 g
Protein 27.2 g
Carbohydrate 3.9 g
Fiber 0.9 g
Cholesterol 44 mg
Iron 2.1 mg
Sodium 560 mg
Calcium 113 mg


3 tablespoons red wine vinegar, divided
2 teaspoons extra-virgin olive oil, divided
1 teaspoon black pepper, divided
5/8 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
Cooking spray
1 1/2 cups thinly sliced radishes
1 English cucumber, halved lengthwise, peeled, and cut into 1/4-inch-thick slices
1 (5-ounce) package prewashed mâche (about 8 cups)
1/4 cup (1 ounce) crumbled blue cheese


1. Heat a grill pan over medium-high heat. Combine 1 tablespoon vinegar, 1 teaspoon oil, 1/2 teaspoon pepper, and 3/8 teaspoon salt; rub evenly over surface of steak. Coat grill pan with cooking spray. Add steak to pan, and cook for 5 minutes on each side or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut the steak diagonally across the grain into thin slices.

2. While steak cooks, combine remaining 2 tablespoons red wine vinegar, remaining 1 teaspoon oil, remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, radishes, and cucumber in a large bowl, and toss well to coat. Add mâche; toss gently to combine. Serve the steak with salad. Sprinkle evenly with cheese.

Laura Zapalowski,

Cooking Light

April 2011
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