Asian Steak Salad
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Published
Marinated grilled steak is served over a cabbage and cucumber salad, drizzled with a simple, but flavorful homemade Asian dressing and sprinkled with roasted cashews. This easy Asian Steak Salad recipe is a fantastic complete meal, great for lunch or dinner!
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This Asian Steak Salad recipe is a perfect dish for the meat and salad lover, including all those great components that a salad of substance should have, in my humble opinion – protein, fresh produce, acidity, sweetness, and a flavorful dressing. Filling, yet light. I just love it. Make it, you’ll love it too!
Helpful Tips & Variations
- Marinate. For best flavor, let the steak marinate for at least an hour, ideally overnight.
- Change the salad. I love the simplicity of the cabbage, cucumbers, and chopped nuts, but this grilled steak can be served over any mixture of lettuce and veggies.
- Grill to desired doneness. I typically grill the steak to medium-rare, but you can grill it longer if you wish. A general rule is for rare, a thermometer should read 125°; medium-rare 135°, medium, 145°; medium-well 155°, and well-done, 165°.
- Slice across the grain: When you look at the steak, you will see thin long lines (or fibers), running in one direction through the meat. Those fibers are tough, so you want to slice perpendicular/crosswise to those lines, which will yield a much more tender steak and make each piece easier to chew.
Asian Steak Salad
Ingredients
For the Asian Dressing
- 1/4 cup neutral oil, , such as vegetable or avocado
- 3 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon brown sugar
- 1/2 tablespoon lime juice
- 1/2 teaspoon chili garlic 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 to 2 small Persian cucumbers, , 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 1 pound beef sirloin all over.
- Place steak in a plastic bag with 1/2 of the dressing (reserve the rest of the marinade, covered, in the fridge.) Toss to coat.
- Let steak marinate in the fridge for at least 1 hour (or overnight), then let sit at room temperature for 10-15 minutes while you warm up your grill.
- Heat an outdoor grill to medium-high. Lightly oil the grill grates. Discard marinade. Grill the steak, flipping once, until desired doneness is reached (for rare 125°; medium-rare 135°, medium, 145°; medium-well 155°, and well-done, 165°.)
- Remove from grill and let rest for 5 minutes. Slice thinly across the grain.
- Divide the sliced cabbage, sliced cucumber, and steak among 4 plates.
- Give the remaining dressing a good stir and drizzle over the top, along with a sprinkle of the chopped cashews. Serve and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
Because of the protein and veggies, this steak salad is a light but filling meal all on its own, but it pairs nicely with grilled eggplant, summer corn salad, or gazpacho for a soup and salad combo. Don’t forget to finish off the meal with brown sugar-rum grilled pineapple for dessert!
Storing Leftovers
- Fridge. Once the steak has cooled completely, seal it in an airtight container (separate from the salad and dressing – I recommend slicing the steak and prepping the salad when you are ready to serve.) You can store the steak in the fridge for up to 3 days. Once the salad is dressed, it should be served immediately. Leftover salad will keep, tightly covered in the fridge, for 1-2 days but the lettuce and cucumbers will get soggy.
- Freezer. Allow the steak to cool to room temperature before sealing it in an airtight container and storing it in the freezer for up to 3 months. Allow the meat to thaw in the fridge before reheating.
More Grilling Recipes
- Hawaiian Pineapple Chicken Kabobs
- Grilled Chicken Breasts
- Juicy Lucy Burgers
- Turkey Burgers
- Grilled Shrimp Scampi
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 TikTok, Instagram, Facebook, Pinterest, and YouTube!
The salad was delish! Even my little kids ate it! The only change I made was using crushed peanuts instead of cashews.
I love steak salad, and this was delicious! It’s a great way to make meat go further too.
My husband loved this and he’s not a big salad eater. Thanks!
Wonderful!