Low Cal Asian Steak Salad
Light, flavorful, and packed with vibrant colors, this Low Cal Asian Steak Salad is the perfect fusion of savory and fresh. Tender, marinated flank steak, seared to perfection, takes center stage atop a crisp medley of romaine, julienned carrots, cucumbers, and red bell peppers, all elevated with the aromatic zest of cilantro and a sprinkle of optional sesame seeds. The marinade—a harmonious blend of soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger—infuses every bite of steak with rich umami flavor while keeping it low in calories. Quick to prep and ready in just 30 minutes, this salad is ideal for a healthy, satisfying lunch or dinner. Serve with a wedge of lime for that final citrusy touch! Perfect for those seeking a low-calorie, protein-packed meal with an Asian-inspired twist.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 2 tsp Sesame oil
- 1 tbsp Honey
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tbsp Olive oil or avocado oil
- 4 cups Romaine lettuce, chopped
- 1 large Carrot, julienned
- 1 small Cucumber, sliced
- 1 medium Red bell pepper, thinly sliced
- 2 Green onions, sliced
- 0.25 cup Cilantro leaves, chopped
- 1 tbsp Sesame seeds (optional)
- 1 Lime, cut into wedges
Instructions
In a small bowl, prepare the marinade by combining soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Whisk until well mixed.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, or up to 4 hours for best flavor.
Preheat a grill or stovetop grill pan to medium-high heat. Lightly oil the grill grates or pan with olive oil.
Remove the steak from the marinade and pat it dry with a paper towel. Discard the marinade. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (medium-rare recommended).
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
In a large salad bowl, combine romaine lettuce, carrot, cucumber, red bell pepper, green onions, and cilantro.
Top the salad with the sliced steak. Sprinkle sesame seeds on top if using.
Serve immediately with lime wedges on the side for an optional fresh squeeze of lime juice.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3519 mg | 153% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 36.4 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 428 mg | 33% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3634 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
