Best Asian Grilled Steak Salad Recipes

GRILLED STEAK SALAD WITH ASIAN DRESSING

Grilled Steak Salad with Asian Dressing image

BBQ steak salad with a sesame-rice vinegar dressing.

Provided by Joanne Zalapski Samchyk

Categories Salad Green Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 17

Ingredients

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

Steps:

Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
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 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g

PAN-ASIAN GRILLED STEAK SALAD

Pan-Asian Grilled Steak Salad image

Categories Beef Onion Quick & Easy Dinner Lunch Mint Meat Steak Summer Grill Grill/Barbecue Cabbage Party Bon Appétit Dairy Free Tree Nut Free Soy Free

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9

Ingredients

2 tablespoons plus 4 teaspoons purchased teriyaki sauce
1 8- to 10-ounce sirloin steak (about 1 inch thick)
3 tablespoons peanut oil
2 tablespoons fresh lime juice
1 tablespoon dark brown sugar
1/2 teaspoon grated lime peel
2 cups shredded Napa or other green cabbage
1/2 cup very thinly sliced red onion
2 tablespoons slivered fresh mint

Steps:

Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes.
Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates.
Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.

ASIAN GRILLED STEAK SALAD WITH MANCHEGO

Asian Grilled Steak Salad with Manchego image

Manchego cheese is the perfect pairing with soy-marinated steak in this combination of classic steakhouse and Asian flavors.

Provided by Sarah Caron

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb beef top loin steaks (New York, Kansas City or strip steaks)
1 cup sesame soy marinade / dressing
8 cups chopped romaine lettuce, washed
2 avocados, pitted, peeled and diced
1 red bell pepper, seeded, diced
4 oz Manchego cheese, crumbled
1/2 cup sesame soy marinade / dressing

Steps:

Place beef steaks in resealable plastic bag; pour in 1 cup marinade/dressing. Seal bag, squeezing out as much air as possible. Refrigerate 30 minutes to marinate.
Heat gas or charcoal grill. Place steaks on grill over medium heat; discard marinade. Cook 10 to 12 minutes for medium doneness, turning once. Remove from grill; let steaks stand 5 minutes before slicing.
Arrange 2 cups lettuce on each of 4 plates. Top each with avocado and red pepper. Arrange sliced steak on top of each. Sprinkle salads with cheese. Serve with 1/2 cup marinade/dressing on the side.

Nutrition Facts : ServingSize 1 Serving

ASIAN GRILLED STEAK SALAD

ASIAN GRILLED STEAK SALAD image

Categories Salad Beef Grill/Barbecue

Yield 6 People

Number Of Ingredients 21

Ingredients

1/2 bunch fresh cilnatro, including roots, stems and leaves
2 cloves garlic, chopped
1tbsp (15 mL) chopped fresh ginger root
2 tbsp (30 mL) hoisin sauce
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) hot Asian chili paste
1 lb (500 gm) flank steak
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) water
2tbsp (30 mL) rice viegar or cider vinegar
2 tbsp (30 mL) orange juice
1 tbsp (15 mL) soy sauce
1 clove garlic, minced
1/2 tsp (2mL) hot Asian chili paste
1 small carrot, grated or chopped (about 1/2 cup or 75 mL)
10 cups (2.5L) mixed salad greens
1 large English cucumber, thinly sliced
1/2 cup (125 mL) coarsely chopped fresh cilnatro or parsley
1/4 cup (50 mL) chopped fresh mint
1/4 cup (50mL) chopped fresh chives or green onions

Steps:

To prepare marinade: in a food processor puree cilantro, chopped garlic, ginger, hoisin sauce, soy sauce, lemon juice and hot chili paste. Coat steak with marinade and marinate for 1 hour at room temperature or overnight in refrigerator. Grill steak for 4 to 5 minutes per side, or until medium-rare. Cool for at least 10 minutes. Slice thinly on the diagonal. Meawhile, to prepare sauce, combine suger and water in a small saucepan on high heat. Cook for a few minutes until sugar dissolves. Add vinegar, orange juice, lemon juice, soy sauce, minced garlic, chili paste and carrot. Taste and adjust seasonings as necessary. Arrange salad greens on a flat dish. Arrange cucumber on top and sprinkle with chopped cilnatro, mint and chives. Place steak slices on top and drizzle with sauce.