Grilled Steak Salad with Sesame Dressing

  4.5 – 33 reviews  

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. 1 (12 ounce) rib eye steak
  2. 1 tablespoon soy sauce
  3. 1 teaspoon Montreal steak seasoning, or to taste
  4. ½ lemon, juiced
  5. 2 tablespoons rice vinegar
  6. 2 tablespoons olive oil
  7. 2 tablespoons white sugar
  8. ½ teaspoon sesame oil
  9. ¼ teaspoon garlic powder
  10. 2 pinches red pepper flakes
  11. 10 leaves romaine lettuce, torn into bite-size pieces
  12. ½ large English cucumber, cubed
  13. 1 avocado – peeled, pitted, and diced
  14. 1 tomato, cut into wedges
  15. 1 carrot, grated
  16. 4 thin slices red onion
  17. 3 tablespoons toasted sesame seeds

Instructions

  1. Season both sides of rib-eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 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.
  4. 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

Jeffery Brown
Great recipe.
Colleen Nelson
So tasty.
John Castro
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.
Michael Mcdonald
Very good. I made this using lef
Nathan Mcdonald
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!
Miss Brittney Simmons
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.
Stacey Krueger
Very good and light. I added minced ginger and fresh minced garlic. Start with a little less sugar, as suggested by others.
Crystal Hansen
Easy salad with a great flavor. I add dried cranberries and had blue cheese on the side for those who chose. Yummy!!
Fernando Avila
Awesome!!
Maria Peters
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!
Anthony Strickland
Very sorry I didn’t enjoy this
Amanda Henry
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.
Christopher Lewis
Very tasty and quick to make
Jessica Scott
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.
Maria Wood
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!
Christopher Maxwell
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!!
Spencer Harmon
This soooo soooo good !!!! I will make this again !!!!!!!!
Amanda Costa
The dressing is too sweet for my taste.
Robert Evans
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!
Joseph Johnson
Nice and light! What a tasty recipe!!
Laura Ross
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!

 

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