2 Tbs. soy sauce  

1 Tbs. fresh lemon juice 

1 Tbs. unseasoned rice vinegar 

1 clove garlic, minced 

1/4 cup canola oil, plus more for rubbing 

Salt & fresh ground pepper 

1/2 seedless cucumber, very thinly sliced 

8 oz. daikon, peeled and very thinly sliced

Four 8 to 10 ounce strip steaks (3/4 inch thick)  

1 Tbs. minced lemon zest

1 teas. minced fresh chile   

 

 

INSTRUCTIONS -

1. In a small bowl, whisk the soy sauce with the lemon juice, vinegar and garlic. Whisk in the 1/4 cup of oil until emulsified. Season with salt and pepper. Transfer half of the dressing to a medium bowl, add the cucumber and daikin and toss to coat. Let stand at room temperature for 30 minutes. Drain and squeeze out any excess liquid. Return the cucmber and daikon to the bowl.
2. Light a grill or preheat a grill pan. Rub the steaks with oil and season with salt and pepper. Grill the steaks over moderate heat, turning once, until lightly charred on both sides and medium-rare within, about 7 minutes. Transfer the steaks to a work surface and let rest for 5 minutes.
3. In a small bowl, combine the lemon zest and chile and season with salt and pepper; transfer staeks to plates and spoon the gremolata on top. Add the arugula, sprouts and the remaining dressing to the cucumber and daikon and toss. Serve the salad with steaks.