Sizzling Asian Steak Salad Recipe

Sizzling Asian Steak Salad

This flavorful salad features marinated and seared steak served on a bed of greens with a light Asian-inspired dressing. The “sizzling” element comes from cooking the steak hot and fast, creating a delicious contrast with the cool salad.


For the Steak

  • 1 pound flank steak or skirt steak
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha (or to taste)
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil

For the Salad

  • 6-8 cups baby spinach or mixed greens
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 scallion, thinly sliced (green parts only)
  • Sesame seeds, for garnish (optional)

For the Dressing

  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon honey
  • 1/2 teaspoon sriracha (or to taste)
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger


Marinate the Steak: In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, sriracha, ginger, garlic, and sesame oil. Add the steak and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Make the Dressing: While the steak marinates, whisk together the rice vinegar, soy sauce, lime juice, vegetable oil, honey, sriracha, garlic, and ginger in a small bowl. Set aside.

Prepare the Salad: In a large bowl, combine the spinach or mixed greens, cherry tomatoes, red onion, and scallion. Toss gently to combine.

Cook the Steak: Heat a large cast-iron skillet or grill pan over high heat. Remove the steak from the marinade and discard the marinade. Sear the steak for 2-3 minutes per side, or until cooked to your desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.

Assemble the Salad: Divide the salad greens among plates. Top with the sliced steak and drizzle with the dressing. Garnish with sesame seeds (optional) and serve immediately.


  • If you don’t have flank steak or skirt steak, you can also use another thin cut of beef, such as hanger steak or top sirloin.
  • For a spicier salad, add more sriracha to the marinade or dressing.
  • You can also add other vegetables to the salad, such as shredded carrots, cucumbers, or bell peppers.
  • To make the salad ahead of time, prepare the steak, dressing, and salad greens separately. Store them in the refrigerator and assemble the salad just before serving. The steak can be marinated for up to 24 hours.


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