Sesame-Ginger Steak Salad Recipe
Sesame-Ginger Steak Salad Recipe photo by Taste of Home
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Sesame-Ginger Steak Salad Recipe

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This Asian-inspired salad makes a satisfying lunch. Cook the steak the night before, refrigerate, then simply toss with veggies and dressing when the lunch bell rings. —Marla Clark, Moriarty, New Mexico
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 beef top sirloin steak (1 pound)
  • 1/2 cup sesame ginger vinaigrette, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (10 ounces) hearts of romaine salad mix
  • 4 radishes, thinly sliced
  • 3 green onions, thinly sliced
  • 1 cup sliced English cucumber
  • 1 cup fresh snow or sugar snap peas
  • 1 cup grape tomatoes
  • 1/4 cup minced fresh cilantro

Nutritional Facts

1 serving: 300 calories, 14g fat (3g saturated fat), 46mg cholesterol, 526mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.


  1. Brush steak with 2 tablespoons vinaigrette; sprinkle with salt and pepper. Cook steak in a large skillet coated with cooking spray over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
  2. Divide salad mix among four plates. Top with radishes, onions, cucumber, peas, tomatoes and cilantro. Arrange sliced steak over salads; drizzle with remaining vinaigrette. Yield: 4 servings.
Originally published as Sesame-Ginger Steak Salad in Simple & Delicious October/November 2011, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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