Main Dishesbellyfull5.0
Asian Steak Salad
Marinated steak is grilled, sliced thin, then served over a simple cabbage & cucumber salad, drizzled with a flavorful homemade Asian dressing. It's light but filling, great for a summer lunch or dinner!
👥 4 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
In a small bowl, thoroughly whisk together all the ingredients for the dressing.
2
With a fork, pierce 1 pound beef sirloin all over.
3
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.
4
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.
5
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°.)
6
Remove from grill and let rest for ⏱️ 5 minutes. Slice thinly across the grain.
7
Divide the sliced cabbage, sliced cucumber, and steak among 4 plates.
8
Give the remaining dressing a good stir and drizzle over the top, along with a sprinkle of the chopped cashews. Serve and enjoy!
Nutrition Facts
calories
379 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
677 mg
protein Content
29 g
cholesterol Content
67 mg
carbohydrate Content
10 g
saturated Fat Content
14 g
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