Grilled Steak Salad with Asian Dressing Recipe

Steak: The main protein of the dish, grilled to perfection and sliced thinly for easy eating.

Mixed greens: A blend of various leafy greens that provide a fresh and crisp base for the salad.

Cherry tomatoes: Halved for a burst of sweetness and color in the salad.

Cucumber: Sliced for a refreshing crunch.

Soy sauce: Adds a salty, umami flavor to the dressing.

Rice vinegar: Provides a mild acidity that balances the dressing.

Sesame oil: Adds a nutty flavor that is essential for the Asian-inspired dressing.

Honey: Adds a touch of sweetness to the dressing.

Ginger: Freshly grated to add a spicy, aromatic flavor.

Garlic: Minced to add a pungent, savory note to the dressing.

To achieve the perfect grilled steak, ensure your grill is preheated to medium-high heat before placing the meat on it. This helps to create a nice sear, locking in the juices and enhancing the flavor. Let the steak rest for at least 5 minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful bite. When making the Asian dressing, use freshly grated ginger and minced garlic for a more vibrant and aromatic flavor. Whisk the dressing ingredients thoroughly to ensure the honey is fully incorporated, creating a smooth and balanced dressing.

• grilled and sliced steak - Substitute with grilled and sliced chicken breast: Chicken breast provides a leaner protein option and pairs well with the Asian dressing.

• mixed greens - Substitute with baby spinach: Baby spinach offers a similar texture and nutritional profile, making it a great alternative.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• sliced cucumber - Substitute with zucchini ribbons: Zucchini ribbons provide a similar crunch and can absorb the dressing well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a comparable acidity and can be used in similar quantities.

• sesame oil - Substitute with olive oil: Olive oil provides a different but complementary flavor profile and is more widely available.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can blend well with the other dressing ingredients.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in smaller amounts to impart a similar garlicky taste.

• To store the grilled steak, let it cool completely before transferring it to an airtight container. Place it in the refrigerator where it can stay fresh for up to 3-4 days. For optimal taste, slice the steak just before serving.

• For the mixed greens, cherry tomatoes, and cucumber, wash and dry them thoroughly. Store them separately in airtight containers or resealable plastic bags with a paper towel to absorb excess moisture. This will keep them crisp and fresh for up to 5 days in the refrigerator.

• The Asian dressing can be prepared in advance and stored in a small jar or airtight container in the refrigerator. Shake well before using. It will remain fresh for up to 1 week.

• If you wish to freeze the grilled steak, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Label it with the date and freeze for up to 2-3 months. Thaw in the refrigerator overnight before using.

• Avoid freezing the mixed greens, cherry tomatoes, and cucumber as they will lose their crisp texture and become soggy upon thawing.

• When ready to serve, assemble the salad by combining the mixed greens, cherry tomatoes, and cucumber. Drizzle with the Asian dressing and top with the sliced grilled steak.

• For meal prep, you can portion out the grilled steak, mixed greens, cherry tomatoes, and cucumber into individual containers. Keep the Asian dressing separate and add it just before eating to maintain the freshness and texture of the salad.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or sesame oil to the skillet.
  3. Place the sliced steak in the skillet and heat for 2-3 minutes, flipping occasionally until warmed through.
  4. While the steak is reheating, place the mixed greens, cherry tomatoes, and cucumber in a large bowl.
  5. Once the steak is warm, add it to the salad and drizzle with the Asian dressing.

• Microwave Method:

  1. Place the sliced steak on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.
  4. In a separate bowl, combine the mixed greens, cherry tomatoes, and cucumber.
  5. Add the warmed steak to the salad and drizzle with the Asian dressing.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the sliced steak on a baking sheet lined with aluminum foil.
  3. Cover the steak with another piece of foil to prevent it from drying out.
  4. Heat in the oven for about 10 minutes or until warmed through.
  5. While the steak is reheating, prepare the mixed greens, cherry tomatoes, and cucumber in a large bowl.
  6. Once the steak is warm, add it to the salad and drizzle with the Asian dressing.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the sliced steak in the air fryer basket.
  3. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.
  4. While the steak is reheating, mix the mixed greens, cherry tomatoes, and cucumber in a large bowl.
  5. Add the warmed steak to the salad and drizzle with the Asian dressing.

• Sous Vide Method:

  1. Set your sous vide machine to 130°F (54°C) for a medium-rare reheating.
  2. Place the sliced steak in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. While the steak is reheating, prepare the mixed greens, cherry tomatoes, and cucumber in a large bowl.
  5. Once the steak is warm, add it to the salad and drizzle with the Asian dressing.

• Grill: Used to cook the steak to the desired doneness, imparting a smoky flavor.

• Tongs: Essential for flipping the steak on the grill without piercing it and losing juices.

• Cutting board: Provides a stable surface for slicing the grilled steak.

• Sharp knife: Necessary for slicing the steak thinly after it has rested.

• Large mixing bowl: Used to combine the mixed greens, cherry tomatoes, and cucumber.

• Small bowl: Ideal for whisking together the ingredients for the Asian dressing.

• Whisk: Helps to thoroughly mix the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic for the dressing.

• Measuring cups: Used to measure out the mixed greens, cherry tomatoes, and cucumber.

• Measuring spoons: Used to measure the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic accurately.

• Salad tongs: Useful for tossing the salad with the dressing to ensure even coating.

Preheat the grill: Preheat the grill while you prepare the steak and vegetables to save time.

Use pre-washed greens: Buy pre-washed mixed greens to skip the washing and drying step.

Marinate in advance: Marinate the steak the night before to enhance flavor and save time.

Batch slice vegetables: Slice cucumbers and cherry tomatoes in bulk and store them in the fridge.

Make dressing ahead: Prepare the Asian dressing in advance and store it in a sealed container.