I am not usually one to make steak salads, it just feels too complicated, and if I am going to spend money on steak it is going to be the main focus of the meal. My mind changed a bit when I first made this asian inspired steak salad. It is tangy, savory, and sweet at the same time because of the delicious gingery garlic dressing.
I have been trying to incorporate salads into our weekly dinner rotation at least once a week. This feels easier to do in the spring and summer months. I have a hard time crunching on a cold salad when it is freezing outside. So the warmer weather coming around is helping motivate me! We are going on a week long trip to Anna Maria Island in Florida in a few weeks, so that has also been my motivation! In my head eating salad for dinner leading up to a trip = eating as much fried fish and ice cream as I possibly can when in FL. I know you guys get me.
The only way that this salad could get any better is eating an egg roll on the side. I opted out due to the above beach vacation I mentioned, but if I was not trying to get bathing suit ready, you already know these egg rolls would have been served alongside this salad!
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Why You’ll Love This Steak Salad
How to Make This Soy Ginger Steak Salad
Please see recipe card at the bottom of this post for the full recipe details.
- Marinate. In a bowl add in soy sauce, garlic powder, onion powder, cayenne, ginger, lime juice, and cracked pepper. Whisk together and pour of the steak. Place marinated steak in a ziplock bag and let marinate for 15 minutes, up to 4 hours.
- Prep the veg. Chop the cherry tomatoes, cucumber, jalapeno, bell peppers, and red onion. Set everything aside in the fridge until ready to cook the steak.
- Make the dressing. In a small bowl whisk together sesame oil, avocado oil, soy sauce, fish sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. Taste and adjust seasoning as needed.
- Cook the steak. In a skillet over medium-high heat, drizzle with avocado oil. Place steak in the skillet and cook for a few minutes on each side until cooked to your preference. This will all depend on how thick your steak is. Repeat until all steak is cooked.
- Cook the peppers. In the same skillet, add in the diced bell peppers. Cook for 3-4 minutes until soft, but not totally mushy. Feel free to add more oil to the pan if needed. Remove peppers to cool.
- Assemble! For the salad base place down the spinach/arugula mix. Top with cucumber tomatoes, red onion, diced jalapeno, cooked peppers, and steak. Drizzle with dressing. Toss and enjoy!
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Soy Ginger Steak Salad
Ingredients
Method
- Let's start by marinating the steak. In a ziplock bag add the steak. In a bowl, whisk together the soy sauce, garlic powder, onion powder, cayenne, ginger, lime juice, and black pepper. Pour the sauce into ziplock bag and close shut. Mix around and marinate the steak in the fridge for 15 minutes minimum, up to 4 hours.
- Next, prep all of the vegetables. Chop the cherry tomatoes in half, slice the cucumber, dice the jalapeno and bell peppers, and dice the red onion. Set everything aside in the fridge until ready to cook the steak.
- Make the dressing next. In a small bowl, whisk together the sesame oil, avocado oil, soy sauce, fish sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. Leave out the red pepper flakes if you are sensitive to spice. Taste and adjust seasonings if needed.
- Next, cook the steak! Pro tip: let steak sit on the counter at room temperature for 15ish minutes. In a skillet over medium-high heat, drizzle avocado oil. Place steak in the skillet and cook for a few minutes on each side until cooked to your preference. This will all depend on how thick your steak is. If you are using flank steak, this will take longer. I included the option for a thin sliced sirloin option as it is cheaper. This will not take long to cook! Remove cooked steak from pan and set aside to rest.
- To the same skillet, add in the diced bell peppers. Cook for 3-4 minutes until soft, but not mushy. Feel free to add more oil to the pan if needed. Remove peppers and set aside to cool.
- Time to assemble! I like to mix the butter lettuce and spinach/arugula mix so there is a little crunch in each bite. This is up to you, use whatever lettuce base you like! Lay down a bed of lettuce mix, then top with cucumber, tomatoes, red onion, diced jalapeno, cooked peppers, steak, cilantro, and avocado if using. Drizzle with plenty of ginger soy dressing! Enjoy!
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This salad was amazing!! It was the perfect light dinner while trying to beat the summer heat!! Definitely a keeper!