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Epicurious

Pan-Asian Grilled Steak Salad

4.5

(21)

Take-out sushi is the ideal starter for this meal, and purchased sesame noodles sprinkled with chopped peanuts go perfectly with the main course. Serving mini-scoops of refreshing fruit sorbets — like lemon, peach and boysenberry — with fortune cookies would be a really cool finish.

Recipe information

  • Yield

    Makes 2 servings (can be doubled)

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsSaladSteakBeefMeatNapa CabbageCabbageLeafy GreensVegetableMainDinnerLunchDairy FreeEasyGrillingBon Appétit
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