Tender & Juicy Marinated Steak Salad Recipe Is Bursting With Flavor by Jan Mostrom
Steak salad is a great option for a healthy and lighter dinner any night of the week. This steak salad is loaded with flavors, textures and wholesome ingredients!
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, tomatoes, goat cheese and whatever you want to add for texture, like almonds, walnuts, sunflower seeds or 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 dinner or lunch.
Cuisine: American
Prep Time: 20 minutes plus time to marinate
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)
- 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 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.
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