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Traeger Seared Steak Salad with Ponzu Dressing

Traeger Seared Steak Salad with Ponzu Dressing

thisjewcanque
Tender and flavorful reverse seared steak is sliced thinly and transformed into a bright and delicious room-temperature salad. Perfect for summers or a change of pace in the winter-- use leftover steak to make this super easy weeknight meal.
Prep Time 15 minutes
Optional cook time if not leftover 1 hour
Total Time 1 hour 15 minutes
Course leftover, main, Salad
Cuisine Asian, fusion, salad
Servings 2

Equipment

  • Traeger grill
  • Cast iron pan
  • Very sharp chef’s knife
  • Mandoline (optional)
  • Bowl and whisk

Ingredients
  

  • 10-12 ounce New York Strip steak
  • Oil for binder
  • Salt & pepper based seasoning
  • 2 small Persian cucumbers
  • 4 red radishes
  • 1 Serrano pepper
  • 2 green onions
  • Handful of Cilantro
  • 4 basil leaves
  • 3 uncooked wonton wrappers
  • Juice about 3 tbsp and zest of one lemon
  • 4 tbsp soy sauce
  • 3 tbsp Mirin
  • 3 tbsp rice wine vinegar
  • 3 tbsp olive oil
  • Flaky sea salt

Instructions
 

  • At least 90 minutes before serving
  • Preheat Traeger grill to 225*
  • Rub the steak on all sides with oil and then season generously with seasoning
  • Cook the steak in the grill until the internal temperature reaches 115* internal
  • Preheat a cast iron pan until very hot as the steak reaches temperature
  • Sear the steak on the hot cast iron on all sides until the internal temperature reaches 125-130*
  • Remove the steak from the grill and allow to rest on a plate, tented loosely for about 15 minutes
  • Then transfer the steak to the refrigerator and allow to chill completely– at least 30 minutes
  • Just before serving, remove the steak from the fridge
  • Using a very sharp chef’s knife, thinly slice the chilled, cooked steak into paper-thin slices and set aside
  • Slice the cucumber on the bias in paper thin slices; do the same with the radishes
  • Slice the serrano into thin rounds (use about ½ the pepper depending on your desired spice level)
  • Chop the cilantro into fine mince
  • Chiffonade the basil leaves
  • Cut the wonton wrappers into four triangles
  • Preheat your air fryer to 350* and briefly cook the wonton wrappers until brown and crispy (about 3 minutes per batch)
  • In a bowl, combine the lemon juice and zest, soy sauce, mirin, rice wine vinegar and olive oil
  • Whisk to thoroughly combine and adjust seasoning to taste
  • Assemble the salad on a big plate or platter
  • Arrange cucumber and radish slices in alternating pattern on the plate
  • Sprinkle cilantro and basil all over
  • Place steak slices atop cucumber and radish slices
  • Distribute serrano slices and green onions across the steak slices
  • Pour prepared sauce on the platter
  • Season with flaky sea salt
  • Serve with crispy wonton chips

Video

Keyword Seared steak salad with ponzu dressing