Steak Salad with Shoyu Dressing

Hearty, satisfying, and delicious steak salad that kicks your average green salad up a notch with sizzling steak and savory Japanese-style shoyu dressing!

Steak Salad with Shoyu Dressing

INGREDIENTS

For Steak:

• ▢12-16 oz ribeye steak (you can use flank steak or any cut you like)
• ▢½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
• ▢⅛ tsp freshly ground black pepper
• ▢1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

For Shoyu Dressing

• ▢½ onion
• ▢4 Tbsp gluten-free soy sauce
• ▢2 Tbsp extra-virgin olive oil
• ▢1½ Tbsp mirin
• ▢1 Tbsp sugar
• ▢1½ Tbsp rice vinegar (unseasoned)
• ▢2 Tbsp lemon juice (½ lemon)
• ▢2 tsp toasted white sesame seeds

For Salad

• ▢2 handful salad mix (baby kale, mizuna, pak-choi, mizuna, komatsuna, baby spinach etc)
• ▢1 watermelon radish
• ▢2 red radishes
• ▢½ English cucumber
• ▢½-1 avocado
• ▢6 cherry tomatoes

INSTRUCTIONS

 

• Gather all the ingredients:
  

To Prepare the Steak

• Let the steak sit at room temperature for 30 minutes.
• Pat dry the steak with a paper towel. Sprinkle both sides (and the edges) generously with kosher salt and freshly ground black pepper.
• Heat the olive oil in a cast-iron pan on high heat. I usually use a silicone brush to apply the oil. Sear the steak in the pan, about 3-4 minutes each side. During this time, do not move the steak around or flip. You can use tongs to press down so the steak gets nice sear marks.
• Remove the steak from the heat and let it rest on a cutting board for 10 minutes. If you cut the meat right away, all the juice will come out. Cut thin slices, against the grain of the meat.

To Prepare Shoyu Dressing

• In a food processor, puree the onion.
• In a 1-cup measuring cup, add soy sauce, pureed onion, and olive oil.
• Add mirin, and sugar, and rice vinegar.
• Add lemon juice and sesame seeds and whisk all together.

To Assemble the Salad

• Assemble the salad with salad mix (my Asian greens mix had baby kale, Asian greens, baby spinach in it), watermelon radish, red radishes, English cucumber, avocado, and cherry tomatoes. You can choose any leafy salad and other salad ingredients you like.
• Place the steak on top and drizzle the shoyu dressing.

To Store

• You can keep the dressing and steak in an airtight container and store in the refrigerator for up to a week.

NUTRITION

Calories: 591 kcal · Carbohydrates: 19 g · Protein: 39 g · Fat: 41 g · Saturated Fat: 16 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 20 g · Cholesterol: 104 mg · Sodium: 766 mg · Potassium: 1253 mg · Fiber: 6 g · Sugar: 8 g · Vitamin A: 890 IU · Vitamin C: 45 mg · Calcium: 90 mg · Iron: 5 mg

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