Grilled Steak is served over a cabbage and cucumber salad, drizzled with an excellent Asian dressing and sprinkled with roasted cashews. This easy recipe is a fantastic complete meal, great for lunch or dinner!
Apparently I like cleaning my outdoor grill about as much as I like cleaning my oven (otherwise known as almost never) – because I had another gas fire while grilling up my meat for this. Steak thrashed. Money down the drain. Had to start over. No bueno.
PSA: clean your outdoor grill after every use, or at least every other use. ‘Cuz gas fires are ugly, friends.
I’ve been making this Asian Grilled Steak Salad for a few years now and realized I had never shared it with you.
It’s a perfect dish for the meat and salad lover, including all those great components that a salad of substance should have, imho – fresh produce, acidity, sweetness, and a flavorful dressing. Filling, yet light. I just love it. Love it even more when I don’t burn it the first time!
If you don’t have an outdoor grill, try broiling the sirloin 4 inches from the heat for about 5 minutes, flip and cook 5 minutes more until desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°)
Make it, you’ll love it!
And check out these other recipes for grilling:
- Steak Salad with Tzatziki Sauce
- Thai Shrimp with Pineapple Cucumber Salad
- Grilled Chicken Breasts with Lemon and Herbs
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Asian Grilled Steak Salad
Ingredients
For the Asian Dressing
- 1/4 cup vegetable oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce (low sodium or gluten-free)
- 2 teaspoons sesame oil
- 1/2 tablespoon lime juice
- 3 teaspoons brown sugar
- 1/2 teaspoon garlic chili sauce
- salt and pepper , to taste
For the Salad
- 1 pound beef top sirloin (1-inch thick)
- 8 leaves napa cabbage ,rolled up, and sliced julienned crosswise
- 1 small cucumber , thinly sliced
- 1/3 cup roasted and salted cashews , chopped
Instructions
- In a small bowl, thoroughly whisk together all the ingredients for the dressing.
- With a fork, pierce steak all over and place in a plastic bag with 1/2 of the dressing (reserve the rest.) Let sit at room temperature for 5-10 minutes while you warm up your grill.
- Heat an outdoor grill to medium-high. Lightly oil the grill grates. Discard marinade and grill steak, flipping once, until desired doneness is reached (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°)
- Remove from grill and let rest for 5 minutes. Slice thinly across the grain.
- Divide the strips of cabbage, cucumber, and steak among 4 plates.
- Give the remaining dressing a good whirl and drizzle over the top, along with a sprinkle of the chopped cashews.
- Serve and enjoy!
Nutrition
Other Notes
Oh noooo!! We’ve had that experience more times than I’d care to admit. We always do really good about cleaning it right after it happens, then after time we seem to fall back into our old routines. What’s grilling without a little excitement?! Ha!
The salad looks delish! Sounds like it was worth the mishap with the first steak.
I love steak salad, and this sounds delicious! It’s a great way to make meat go further too.
Now I understand why my mother insists on fanatically cleaning the grill after every use! And I agree with you on the perfect salad components…and this is definitely up there!
I always turn my grill on high for 15 minutes to burn off any residue and then give it a quick scrub with a wire brush before grilling. It seems to work.
Pam
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