Description
A vibrant and flavorful grilled steak salad, featuring fresh vegetables and a tangy soy sauce dressing, perfect for summer evenings.
Ingredients
Scale
- 1 lb grilled steak, marinated (flank, sirloin or ribeye)
- 4 cups cabbage, shredded (green or purple)
- 1 cup cucumber, sliced (Persian preferred)
- 1/2 cup roasted cashews
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp ginger, minced
- 1 garlic clove, minced
Instructions
- Marinate the steak by mixing soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Place the steak in a resealable bag with the marinade for at least 30 minutes.
- Grill the steak on medium-high heat for 6–8 minutes on each side for medium-rare, then let it rest for 5 minutes before slicing.
- Prepare the vegetables by combining the shredded cabbage and cucumber in a large bowl and tossing gently.
- Assemble the salad by slicing the rested steak against the grain and layering it over the cabbage and cucumber mixture.
- Dress the salad with the remaining marinade used for the steak.
- Add the roasted cashews on top for an added crunch.
Notes
Marinate the steak earlier in the day for deeper flavor. If you don’t have a grill, a grill pan or oven can work too.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg