Grilled Japanese steak salad
0
- Prep Time10 min
- Total Time10 min
- Makes2 to 4 Servings
Wasabi and pickled ginger add lots of punch to this Asian-inspired main. It's wonderfully filling for appetites big or small.
Ingredients
1/3 cup teriyaki sauce
2 thick steaks, such as strip loin or rib-eye
2-Jan small head iceberg lettuce
41643 English cucumber
1 mango, peeled
1 carrot, sliced
4 small radish, sliced
1/2 cup snipped chives
2 tbsp chopped pickled ginger, or 1 tbsp grated fresh ginger
3 tbsp fresh lime juice
2 tbsp vegetable oil
1 tbsp dark sesame oil
2 tsp wasabi powder
Instructions
Oil grill and heat barbecue to medium-high. Pour 3 tbsp (45 mL) teriyaki into a shallow dish. Add steaks. Turn to coat. Tear lettuce into pieces and place in a large bowl. Cut cucumber in half lengthwise. Thinly slice. Slice mango from stone. Cut into strips. Add to lettuce along with carrots, radishes, chives and pickled ginger, if using. In a small bowl, whisk lime juice with both oils, wasabi, remaining teriyaki and fresh ginger, if using. Add salt if needed.
Barbecue steaks, uncovered, until they give a slight resistance when pressed, 5 to 6 min per side for a steak 1 in. (2.5 cm) thick, if you like them medium-rare. Remove to a cutting board. Cover with foil. Let stand 5 min. Thinly slice. Toss half the dressing with salad. Serve salad topped with steak slices. Drizzle with remaining dressing.
Nutrition (per serving)
Calories 366, Protein 23g, Carbohydrates 19g, Fat 23g, Fibre 2g.
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