salad made from grilled beef and dressed with sesame-rice vinegar.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 2 |
Ingredients
- 1 (12 ounce) rib eye steak
- 1 tablespoon soy sauce
- 1 teaspoon Montreal steak seasoning, or to taste
- ½ lemon, juiced
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons white sugar
- ½ teaspoon sesame oil
- ¼ teaspoon garlic powder
- 2 pinches red pepper flakes
- 10 leaves romaine lettuce, torn into bite-size pieces
- ½ large English cucumber, cubed
- 1 avocado – peeled, pitted, and diced
- 1 tomato, cut into wedges
- 1 carrot, grated
- 4 thin slices red onion
- 3 tablespoons toasted sesame seeds
Instructions
- Season both sides of rib-eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
- Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.
Nutrition Facts
| Calories | 704 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 12 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 1001 mg |
| Sugars | 20 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe.
So tasty.
This made a wonderful, lighter summer meal. I did use someone’s suggestion of using some fresh crushed garlic and ginger as well as some soya sauce in the dressing.
Very good. I made this using lef
This is awesome and everyone loved it. The flavors were wonderful. Don’t leave anything out. My only sub was a fresh clove of minced garlic instead of garlic powder. I also reduced the sugar in the dressing by half on the recommendation of other reviewers. I doubled the recipe and served it on a large platter with the meat topping the romaine in the center and the other veggies grouped around the edges and the dressing to the side. It made my picky eaters happy to choose their own combinations. A big hit!
This is a delicious salad. I have made it a few times and it turned out great both times. I love the homemade dressing, but cut the sugar in half and add some low sodium soy sauce (since I prefer things to be saltier than sweet). The avocado adds a great heartiness.
Very good and light. I added minced ginger and fresh minced garlic. Start with a little less sugar, as suggested by others.
Easy salad with a great flavor. I add dried cranberries and had blue cheese on the side for those who chose. Yummy!!
Awesome!!
Added 3Tbsp soya sauce and only 1Tbsp of sugar to dressing as noted by another commenter. Added snow peas instead of avocado as that is what I had on hand. Avocado would have been good too. Might add scallions instead of red onions next time. Kids loved it!
Very sorry I didn’t enjoy this
We really liked this. I used leftover steak from a BBQ the night before. And I cut the sugar back by half. For the amount of romaine lettuce, I will double the avocado next time. And there WILL be a next time.
Very tasty and quick to make
We really enjoyed this – it will become a regular dinner in our house, I’m sure. I made three minor changes to this recipe . 1. I forgot to sprinkle the steak with the lemon juice. 2. I added fresh strawberries. 3. I cut the sugar in half, and I think that was right for our tastes. The dressing was sweet, but not overly. Even if we don’t make the entire salad very often, I will be making the dressing to use on green salads.
Loved it! Halved the sugar as one suggested and added soy sauce. It was Delicious! Though next time I will add a crunchy Asian Noodle! Great Recipe!
This is a tasty salad for a hot summer day. We opted not to pre-dress the salad but allowed everyone to use what they wanted. We also served the steak and avocados on the side. My family agreed it’s a little heavy on olive oil and needs more rice vinegar. With these two adjustments could be a five-star recipe. But will make again and adjust to our liking. Thanks for sharing!!
This soooo soooo good !!!! I will make this again !!!!!!!!
The dressing is too sweet for my taste.
Super easy recipe! At first I was skeptical, thinking it was far too simple to be tasty. I marinated a flank steak overnight & did not grill it (bf didn’t feel like firing up the grill.) Additionally, I did change the dressing based on reviews. I used one tablespoon of sugar & added one tablespoon of soy sauce. This recipe is definitely a keeper, so much so that I went out & bought another flank steak so it’s ready for marinating!
Nice and light! What a tasty recipe!!
Yes, cut the sugar to 1 T. For “Asian” dressings, marinades and dips we always add a little fresh or powdered ginger, more garlic than this one calls for and a bit of sirachi (“Rooster”) sauce. As one reviewer said, the sesame sauce is pricey but it is SO rich that you only use a little and it lasts a long time. There really is no other substitution for that delicious and unique flavor!