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Sesame-Ginger Steak Salad

 Sesame-Ginger Steak Salad
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving equals 300 calories,

2 of 2

Sesame-Ginger Steak Salad (continued)

Nutritional Facts: 14 g fat (3 g saturated fat), 46 mg cholesterol, 526 mg sodium, 15 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.