Description
A refreshing and flavorful Asian Steak Salad featuring marinated steak, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 1 lb flank steak
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- Sesame seeds for garnish
Instructions
- Marinate the flank steak in a mixture of soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic for at least 30 minutes.
- Preheat the grill to medium-high heat and cook the steak for about 5-7 minutes on each side, or until desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro.
- Add the sliced steak on top of the salad.
- Drizzle with any remaining marinade or additional dressing if desired.
- Garnish with sesame seeds and serve immediately.
Notes
- For a spicier kick, add sliced jalapeños to the salad.
- This salad can be served warm or cold.
- Leftover steak can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Asian Steak Salad, Thai beef salad