This Marinated Steak Salad Recipe Is Bursting With Asian Flavors & Wholesome Ingredients (30 Minutes) by Jan Mostrom
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Steak salad is a great option for a healthy and lighter high-protein dinner any night of the week. This steak salad recipe is loaded with Asian flavors, different textures and wholesome ingredients! Plus, you get the health benefits of protein in this simple recipe.
Plan ahead because the steak in this main dish salad needs to marinate, preferably overnight. The marinade is a savory combination of low-sodium soy sauce, white wine, honey, lemon juice, sesame oil, sriracha and sesame seeds. Marinate New York strip, sirloin, ribeye, flank steak, filet mignon or your favorite steak in the marinade overnight if you can, but at least a few hours (the longer the better for optimum flavor).
The steak is quickly pan-fried in a skillet until it reaches your desired doneness, then sliced into thin strips. The juicy steak is served over torn lettuce, Belgian endive, red onion, baby arugula (check out the health benefits of arugula), tomatoes, goat cheese and whatever you want to add for texture, like almonds, walnuts, sunflower seeds or pumpkin seeds (read about the health benefits of pumpkin seeds). Add what you like!
This beautiful salad could be served with chicken, shrimp or a meat substitute for a vegetarian dinner. Serve it with rolls or a beautiful loaf of bread (try my easy four-ingredient French bread recipe) for a terrific weeknight high-protein and low-carb dinner or lunch.
Cuisine: American / Asian
Prep Time: 20 minutes
Marinating Time: 24 hours
Cook Time: 10 minutes
Total Time: 30 minutes plus time to marinate
Servings: 2 to 4
Ingredients
Steak Marinade
- 2 cups low-sodium soy sauce
- 1 cup white wine (or leave out if you don't like cooking with alcohol)
- 1 tablespoon honey
- juice of 2 lemons or 5 tablespoons lemon juice
- 1 - 2 tablespoons minced or grated fresh ginger
- 1/2 cup sesame oil
- dash of sriracha
- 1 tablespoon sesame seeds
Salad
- 1 pound steak
- 1/2 head romaine lettuce or any lettuce
- 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
- 1/2 red onion, thinly sliced into rings or chopped
- 3 cups fresh baby arugula
- 12 cherry tomatoes, halved or 1 whole tomato, sliced
- 4 ounces goat cheese crumbles (or a cheese of your choice)
- almonds, walnuts, sunflower seeds or pumpkin seeds (optional)
Red Wine Vinaigrette
- 1/2 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 1 cup olive oil
- fresh ground pepper
Here's how to make it:
- To make the marinade, combine all the ingredients in a container with lid. Add in the steak, cover tightly and refrigerate for up to 24 hours before cooking. Make sure to turn steak over if it's not completely covered.
- When ready to cook, heat a frying pan over medium-high heat. Remove meat from marinade and place in hot pan (discard marinade). Cook meat to desired temperature and remove from pan to cutting board. Slice steak into thin strips.
- Combine dressing ingredients in a container with lid. Shake to combine. Taste and add more salt, pepper or honey as desired.
- Combine salad ingredients except for the cheese. Pour 1/2 of the dressing on salad and toss. Add more dressing as desired. Top salad with cheese, nuts (if desired) and beef.
Nutritional information for this recipe includes the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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