Grilled Japanese steak salad

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10 min


2 to 4 Servings

* PLUS Grilling Time: 10 minutes

Wasabi and pickled ginger add lots of punch to this Asian-inspired main. It's wonderfully filling for appetites big or small.


  • 1/3 cup teriyaki sauce
  • 2 thick steaks , such as strip loin or rib-eye
  • 2-Jan small head iceberg lettuce
  • 41643 English cucumber
  • 1 mango , peeled
  • 1 carrot , sliced
  • 4 small radish , sliced
  • 1/2 cup snipped chives
  • 2 tbsp chopped pickled ginger , or 1 tbsp grated fresh ginger
  • 3 tbsp fresh lime juice
  • 2 tbsp vegetable oil
  • 1 tbsp dark sesame oil
  • 2 tsp wasabi powder


  • Oil grill and heat barbecue to medium-high. Pour 3 tbsp (45 mL) teriyaki into a shallow dish. Add steaks. Turn to coat. Tear lettuce into pieces and place in a large bowl. Cut cucumber in half lengthwise. Thinly slice. Slice mango from stone. Cut into strips. Add to lettuce along with carrots, radishes, chives and pickled ginger, if using. In a small bowl, whisk lime juice with both oils, wasabi, remaining teriyaki and fresh ginger, if using. Add salt if needed.
  • Barbecue steaks, uncovered, until they give a slight resistance when pressed, 5 to 6 min per side for a steak 1 in. (2.5 cm) thick, if you like them medium-rare. Remove to a cutting board. Cover with foil. Let stand 5 min. Thinly slice. Toss half the dressing with salad. Serve salad topped with steak slices. Drizzle with remaining dressing.

Nutrition (per serving)

  • Calories
  • 366,
  • Protein
  • 23 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 23 g,
  • Fibre
  • 2 g,