Warm Asian Steak Salad
Experience the perfect balance of bold flavors and fresh ingredients with this Warm Asian Steak Salad, a vibrant dish that's as satisfying as it is nutritious. Tender, juicy slices of perfectly seared flank steak are marinated in a savory-sweet blend of soy sauce, honey, garlic, and ginger, then served atop a bed of crisp mixed greens, crunchy vegetables like cucumber, carrot, and bell pepper, and fragrant fresh cilantro. Finished with a drizzle of tangy sesame vinaigrette and a sprinkle of toasted sesame seeds, this salad is a harmonious blend of textures and flavors. Ready in just 30 minutes, it’s ideal for a quick weeknight dinner or an elegant lunch, all while delivering a deliciously warm and comforting touch. Perfect for fans of Asian-inspired recipes, this dish will leave your taste buds delighted and your guests impressed!
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Recipe Information
Ingredients
- 1 lb flank steak
- 0.25 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 tbsp ginger
- 6 cups mixed salad greens
- 1 cucumber
- 1 carrot
- 1 red bell pepper
- 2 scallions
- 0.25 cup fresh cilantro
- 1 tbsp toasted sesame seeds
- 2 tbsp neutral cooking oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Reserve half the mixture for the dressing and use the other half as a marinade.
Place the flank steak in a shallow dish and pour the marinade over it. Let it marinate for 15-20 minutes at room temperature.
While the steak marinates, prepare the salad. Slice the cucumber, julienne the carrot, thinly slice the red bell pepper, and chop the scallions and cilantro.
In a large salad bowl, combine the mixed greens, cucumber, carrot, red bell pepper, scallions, and cilantro. Set aside.
Heat a skillet or grill pan over medium-high heat. Add the neutral cooking oil.
Remove the steak from the marinade and pat it dry with a paper towel. Season both sides with salt and black pepper.
Sear the steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice it thinly against the grain.
Drizzle the reserved dressing over the salad and toss to coat evenly.
Top the salad with the sliced steak and sprinkle with toasted sesame seeds.
Serve immediately while the steak is still warm, and enjoy!
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5300 mg | 230% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 45.8 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 285 mg | 22% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2940 mg | 63% | |
*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.
