Pan-Asian Grilled Steak Salad Recipe

Pan-Asian Grilled Steak Salad Recipe

  • 2 tablespoons plus 4 teaspoons purchased teriyaki sauce
  • 1 8- to 10-ounce sirloin steak (about 1 inch thick)
  • 3 tablespoons peanut oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon grated lime peel
  • 2 cups shredded Napa or other green cabbage
  • 1/2 cup very thinly sliced red onion
  • 2 tablespoons slivered fresh mint
  1. Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes.
  2. Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates.
  3. Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.
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