Grilled Steak Salad with Asian Dressing

Grilled Steak Salad with Asian Dressing BBQ steak salad with a sesame-rice vinegar dressing.

Ingredients

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 15 mins

    TOTAL : 1 hr

    SERVING : 2

    YIELD : 2 servings

  • Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.

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  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.

  • Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Per Serving: 704 calories; protein 26g; carbohydrates 38.9g; fat 52.6g; cholesterol 60.7mg; sodium 1000.5mg.