Ingredients for Warm Asian Steak Salad
- Orange Juice (Not found in recipe)
- 1 tsp grated fresh ginger
- 1 tbsp rice wine vinegar
- 1 clove minced garlic
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp liquid honey
- Vegetable Oil (Not found in recipe)
- Hot Pepper Sauce (Not found in recipe)
- 1 lb sirloin tip steak
- 5 oz mixed greens (mesclun mix)
- 1 cup asparagus spears
- 1/2 cup sliced sweet red pepper
- 1/2 cup sliced seedless cucumber
- 2 green onions, thinly sliced
- 1 tbsp chopped fresh coriander (cilantro)
- 1 tbsp toasted sesame seeds
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How to Make Warm Asian Steak Salad
- Whisk together in a small bowl: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, and 1 clove minced garlic.
- Place 1 lb steak (sirloin or ribeye recommended) in a shallow, non-metallic dish. Pour 1/4 cup of the dressing over the steak, ensuring it's coated evenly.
- Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
- Preheat grill or grill pan to medium-high heat.
- Grill steak for 3-4 minutes per side for medium-rare, or longer for your desired doneness. Use a meat thermometer to ensure it reaches your desired internal temperature.
- Remove steak from grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
- Thinly slice the steak on the diagonal.
- In a large bowl, toss 5 oz mesclun mix, 1 cup asparagus spears (blanched or grilled), 1/2 cup sliced red bell pepper, 1/2 cup cucumber slices, 2 green onions (thinly sliced), and 1 tbsp chopped cilantro (optional) with the remaining dressing.
- Arrange the sliced steak over the salad. Garnish with 1 tbsp toasted sesame seeds and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
33g
Fat
25g
Carbs
4g
