Grilled Steak Salad

Connie "Kiyu" Guerrero


I love Japanese food so much and also love the colorful ingredients they use when cooking or just tossing up a salad. I got this from a Japanese recipe book.

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10 Min


10 Min


1/3 c
teriyaki sauce
2 medium
rib-eye steak or strip loin
1/2 small
ice burg lettuce (bite size)
1/4 small
english cucumber (cut sliced)
1 medium
mango (peeled)
1 small
carrot (thin sliced)
4 small
radish (sliced)
1/2 c
snipped chives
1 Tbsp
ginger (grated)
3 Tbsp
fresh lime juice
1 Tbsp
dark sesame oil
2 Tbsp
vegetable oil

Directions Step-By-Step

Oil grill and heat barbecue to medium-high. Pour 3 tbsp. into a shallow dish. Add steaks. Turn to coat. Tear lettuce into pieces and place in a large bowl. Cut cucumber in half lengthwise, scrape off seeds with a spoon. Thinly slice. Slice mango cut into strips. Add to lettuce along with carrots, radishes, chives. In a small bowl, whisk lime juice with both oils, remaining teriyaki and fresh ginger, if using. Add salt if needed.
Barbecue steaks, uncovered, until they give a slight resistance when pressed, 5 to 6 min per side for a steak 1" thick, if you like them medium-rare. Remove to a cutting board. Cover with foil. Let stand 5 min. Thinly slice. Toss half the dressing with salad. Serve salad topped with steak slices. Drizzle with remaining dressing.

About this Recipe

Other Tag: Quick & Easy
Hashtags: #sesame, #gilled