Grilled Japanese steak salad
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PREP TIME
10 min
Makes
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.
Ingredients
- 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
Instructions
- 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,
FILED UNDER: barbecue Beef Dinner grill Healthy Recipes lunch Salads world cuisine
