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.


★★★★★ 2 votes

10 Min
10 Min


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  • 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

How to Make Grilled Steak Salad


  1. 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.
  2. 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.

Printable Recipe Card

About Grilled Steak Salad

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

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