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Sesame-Ginger Steak Salad

Total Time

Prep/Total Time: 25 min.


4 servings

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
Sesame-Ginger Steak Salad Recipe photo by Taste of Home


  • 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


  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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.

Nutrition 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.

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