Asian Grilled Steak Salad

It was supposed to be in the mid 90’s here today so I didn’t want to do too much cooking. A few weeks ago, my 21 year old daughter asked for “that salad we used to have all the time for dinner in the summer about 6 or 7 years ago”. I stared deep into her eyes, mostly to buy me some time. That’s all the information she had and she expected me to figure the rest out. Wait. “The Asian grilled steak salad?” I asked? She said yes, wandered off, and probably expected me to make it happen at some point like I have always done.

Since I really didn’t want to figure out how to make this with my new mobility issues, I stalled. Grudgingly, I found the last piece of sirloin steak in the freezer. After procrastinating for a week. I ordered the grocery delivery. Napa cabbage ended up being about 12 dollars (for cabbage really?) on my grocery delivery. Maternal guilt and the guilt of paying that much for cabbage got to me. Finally, I put the steak in the fridge with the marinade last night. 

For some strange reason we decided that this 95 degree day was going to be the day to move furniture. We swapped the position of the piano and an armoire I use as a pantry. Now, I’m able to see what’s in my pantry and get to it myself! Although I couldn’t help move the piano, I did help organize the 4 boxes of food back into the armoire.

Somehow, I did have enough energy left to make a side dish to go with the steak salad. Although I didn’t like it at first, I have had to learn to use prepared foods. Jars of things such as ready made sauces are a big help to me. I’ll share my top secret “recipe” for Cold Peanut Noodles. Take 3 packages of ramen and throw away the seasoning packets Next, boil some water, add the noodles for 3 minutes and drain them. After that, chill the noodles and add a half a jar of store bought Thai Peanut Sauce. Done!

Print Recipe

Asian Grilled Steak Salad

A great easy recipe for warm weather with grilled steak over a cool crisp salad of Napa cabbage.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Main Course

Keyword: Asian Steak Salad

Servings: 4

Equipment

• grill or broiler
• knife or food processor
• juicer (optional)

Ingredients

• 2-2.5 lbs Sirloin Steak
• 1 1/4 cups bottled Teriyaki Sauce (1 cup for marinade, 1/4 cup for dressing)
• 8 cups shredded Napa Cabbage
• 3/4 cups very thinly sliced Red Onion (lightly chopped into smal bite sized pieces)
• 1/3 cup slivered Fresh Mint
• 1/2 cup Vegetable Oil
• 1/3 cup Lime Juice
• 3 Tablespoons Dark Brown Sugar
• 1 teaspoon grated Lime Zest
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Kosher Salt

Instructions

• Marinate sirloin steak in 1 cup of teriyaki sauce for a minimum of 5 hours up to 24 hours.
• In a large bowl mix cabbage, red onion and mint.
  
• In a small bowl or drip proof container with a lid combine vegetable oil, lime juice, dark brown sugar, grated lime zest, sesame oil, salt and remaining 1/4 cup teriyaki sauce.
  
• Remove sirloin steak from marinade and grill to your desired liking. Let the meat rest for 5-10 minutes and then slice thinly against the grain. Arrange steak slices on a platter.
  
• Either whisk dressing or shake in leak proof container, pour over salad and toss well. Wait 5 minutes and toss again.
• Serve salad on plates with steak slices over it.

Modifications

I was able to use a knife to cut the cabbage and kitchen shears for the mint but my hands were not feeling stable or strong enough to slice an onion thinly. I cut the smallish red onion in quarters and put it in the feed tube of my food processor using the slicing blade.

I made the dressing and poured it into a container with a lid that I could shake so that I could get the ingredients very incorporated and spare my hands from gripping a whisk, which would tire them.

I did need some help with this recipe. I had to have my husband squeeze the lime juice and grill the meat. There is the option of buying prepared lime juice or using an electric juicer. The meat can  also be cooked under the broiler if the grill is not possible.

I somehow managed to cut a 2.3 lb piece of sirloin into thin slices without tiring and with some semblance of control. It was a good day!