Sizzling Asian Steak Salad

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Sizzling Asian Steak Salad is a quick fix meal featuring a steak marinade and salad dressing that can both be made a couple days ahead of time.

After a string of slightly random small-time jobs, at even smaller companies right out of college, I was a wee bit overjoyed to get my first corporate gig.

I know that sounds strange, but after a position where, at 21 and with a marketing degree, I was put in charge of accounting for an entire company, this transition was reason to celebrate. An HR department! Rules! Regulations! No cleaning up after an office cat I was allergic to!

BLERG.

Not to mention the cafeteria. A big, wide-open cafeteria with options. Options! Between the soup, salad, sandwich, and hot bars, a grill, snacks, and everything in between, the co-worker who showed me around my first day on the job practically had to pop my eyeballs back into their sockets after giving me the tour.

It wasn’t long before I learned what the most popular dish at the cafeteria was, judging by the length of the lunch line every time it appeared on the menu: Sizzling Salads.

Your choice of crisp salad toppings tossed with dressing, and sizzling steak or chicken, made to order on the spot. The combo of cold and hot was out of this world, and the 20+ minute wait while the 2 chefs behind the line furiously assembled, sizzled, and served each salad was totally worth it.

While it’s been years since I left the company, I can still enjoy their sizzling salads kicked up with far-east flavors like soy sauce, ginger, and garlic, then topped with sauteed steak and onions, by making Sizzling Asian Steak Salad at home.

You will love this quick fix meal, featuring a steak marinade and salad dressing that can both be made a couple days ahead of time. It’s an entree salad that is not only incredibly flavorful, but filling AND husband-approved (minus the onions, natch!)

Start the Sizzling Asian Steak Salad with the ultra-flavorful steak marinade. Inside a plastic bag, combine 2 Tablespoons each low-sodium soy sauce and extra virgin olive oil.

Followed by 1 minced garlic clove and 2 teaspoons brown sugar.

Then 1 Tablespoon mirin. Mirin is a sweet Japanese cooking wine which I’ve used on the blog before in both Broccoli Beef, and Homemade Yoshinoya Beef Bowls (omg I could go for 12 of those right now.) Sherry would work as a substitute, or a little sugar mixed with white wine.

Squish the marinade ingredients together to combine, then add an 8oz strip steak (or whatever steak you like) cut into bite-sized pieces. Let the steak marinate in the fridge for 30 minutes, or up to 2 hours. Any longer and the soy sauce will start to turn the steak into jerky!

Note: I forgot to cut my steak up before popping it in the marinade, so I did it before cooking.

K. While the steak is marinating, get the salad dressing ready. Most of the ingredients here are also used in the marinade, and the mirroring of flavors is fantastic. In a small bowl, whisk together 2 Tablespoons each extra virgin olive oil and low-sodium soy sauce.

Add 2 teaspoons honey, and 1 Tablespoon lime juice.

Followed by 2 teaspoons fresh ginger and 2 garlic cloves that have been microplaned or minced.

Like I mentioned, both the marinade and salad dressing can be made a couple days ahead of time, which makes throwing this salad together extra quick and easy on a hectic weeknight.

When the steak is marinated to your liking (I gave mine about 45 minutes) toss 1/2 small sliced red onion into a hot skillet with the steak then saute for 3-4 minutes, or until it reaches your preferred level of doneness. I like mine rare, bay-bee!

Remove the steak and onions to a plate then set ‘em aside for a sec while you put the salad together.

Simply combine 6-8 cups baby spinach in a large bowl with 1 pint halved grape or cherry tomatoes, then toss with the prepared dressing.

Add the sizzling steak and onions on top, sprinkle with some chopped green onions, then serve!

Sizzling Asian Steak Salad

Print this recipe!

Serves 2

Ingredients:

For the steak marinade:
2 Tablespoons extra virgin olive oil
2 Tablespoons low-sodium soy sauce
1 Tablespoon mirin
2 teaspoons brown sugar
2 cloves garlic, minced or microplaned
8oz strip steak, cut into bite-sized pieces

For the salad dressing:
2 Tablespoons extra virgin olive oil
2 Tablespoons low-sodium soy sauce
1 Tablespoon + 1 teaspoon honey
1 Tablespoon lime juice
2 cloves garlic, minced or microplaned
2 teaspoons fresh ginger, minced or microplaned

For the salad:
1/2 small red onion, thinly sliced
6-8 cups baby spinach (or other lettuce)
1 pint grape or cherry tomatoes, halved
1 green onion, chopped

Directions:

  1. Combine steak marinade ingredients in a plastic bag then squish to combine. Add steak pieces then marinate in the refrigerator for 30 minutes to 2 hours. Meanwhile, whisk together salad dressing ingredients in a small bowl then set aside in the refrigerator.
  2. Heat a non-stick sprayed skillet over medium-high heat then add onions and marinated steak. Saute for 3-4 minutes, or until steak is done to your liking. Remove to a plate and set aside. In a large bowl, toss baby spinach with cherry tomatoes and pre-made dressing, then divide between two plates. Top with hot steak and onions, then sprinkle with green onions and serve immediately.

The marinade makes each bite of steak melt like buttah in your mouth, and the dressing is zingy as heck!Garlicky and gingery, with a little sweet and salty action goin’ on from the honey and soy sauce. Yumm!

The red onions get nice and sweet during their quick saute, and a fresh burst of flavor from the tomatoes is just perfect. Pair with a nice loaf of Italian bread and butter for a complete and filling meal. Enjoy, guys! (Comma necessary.)

~~~~~

Workout of the Day: 30 Minute, 3.05 Mile Treadmill Workout


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