Steak Salad with Shoyu Dressing
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
591 kcal
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Course
Main Course, Salad
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Cuisine
Japanese
Steak Salad with Shoyu Dressing
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Kick your green salad up a notch with this seared Steak Salad with Shoyu Dressing. Juicy ribeye slices top a bed of salad greens tossed in a tangy and savory Japanese-style vinaigrette. It‘s so satisfying and delicious! {Gluten-free}
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Ingredients
For the Steak
- 12–16 oz ribeye steak (you can use flank steak or any cut you like; set out at room temperature for 30 minutes)
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 1 Tbsp neutral oil
For the Shoyu Dressing
- ½ onion
- 4 Tbsp gluten-free soy sauce
- 2 Tbsp extra virgin olive oil
- 1½ Tbsp mirin
- 1 Tbsp sugar
- 1½ Tbsp rice vinegar (unseasoned)
- 2 Tbsp lemon juice (from ½ lemon)
- 2 tsp toasted white sesame seeds
For the Green Salad
- 2 handful salad mix (I used an Asian greens mix of baby kale, mizuna, pak-choi, komatsuna, and baby spinach)
- 1 watermelon radish (thinly sliced)
- 2 red radishes (thinly sliced)
- ½ English cucumber (sliced)
- ½–1 avocado (cubed; see how to cut an avocado)
- 6 cherry tomatoes
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Instructions
- Gather all the ingredients.
To Prepare the Steak
- Let the steak sit at room temperature for 30 minutes.
- Pat dry a 12–16 oz ribeye steak with a paper towel. Sprinkle both sides (and the edges) generously with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- Heat a cast-iron pan on high heat. When it‘s hot, add 1 Tbsp neutral oil. I usually apply it with a silicone brush. Sear the steak in the pan, about 3–4 minutes per side. During this time, do not move the steak around. You can use tongs to press down so the steak gets nice sear marks.
- Remove the steak from the heat and let it rest on a cutting board for 10 minutes. If you cut the meat right away, all the juices will come out. Cut the steak into thin slices against the grain of the meat.
To Prepare the Shoyu Dressing
- In a food processor, pureé ½ onion.
- In a 1-cup measuring cup, add 4 Tbsp gluten-free soy sauce, the pureéd onion, and 2 Tbsp extra virgin olive oil.
- Add 1½ Tbsp mirin, 1 Tbsp sugar, and 1½ Tbsp rice vinegar (unseasoned).
- Add 2 Tbsp lemon juice and 2 tsp toasted white sesame seeds and whisk it all together.
To Assemble the Salad
- Assemble the green salad with 2 handful salad mix (my Asian greens mix had baby kale, Asian greens, and baby spinach in it), 1 watermelon radish (thinly sliced), 2 red radishes (thinly sliced), ½ English cucumber (sliced), ½–1 avocado (cubed), and 6 cherry tomatoes. You can choose any leafy salad and other salad ingredients you like.
- Place the steak slices on top and drizzle with the shoyu dressing.
To Store
- You can keep the dressing and steak in separate airtight containers and store in the refrigerator for up to a week.
Nutrition Information
Show Details
Calories
591kcal
(30%)
Carbohydrates
19g
(6%)
Protein
39g
(78%)
Fat
41g
(63%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Cholesterol
104mg
(35%)
Sodium
766mg
(32%)
Potassium
1253mg
(36%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
890IU
(18%)
Vitamin C
45mg
(50%)
Calcium
90mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 19g | 6% |
| Protein | 39g | 78% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 104mg | 35% |
| Sodium | 766mg | 32% |
| Potassium | 1253mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 45mg | 50% |
| Calcium | 90mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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