Grilled Steak Salad with Asian Dressing

Grilled Steak Salad with Asian Dressing

Grilled Steak with Asian Dressing


Main-dish salads are a great option when you want to sneak more vegetables into your meals and don’t want just a pile on your plate! Here’s a simple recipe you can make! A friend brings us a lot of lettuce and this is a great way to use!

Let me know if you make the salad and what you think of it. Also, if you changed anything up, I love variations!

Grilled Steak Salad with Asian Dressing
  • 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
  1. Season both side of the 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.


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