Pan-Asian Steak Salad

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  • 1 pound top sirloin steak, about 1 inch thick
  • Salt and freshly ground black pepper
  • 1/2 cup teriyaki sauce, divided
  • 3 tablespoons vegetable or peanut oil
  • 4 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 2 tablespoons dark brown sugar
  • 4 cups shredded Napa cabbage
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons shredded fresh mint


Heat grill or broiler.
Sprinkle steak with salt and pepper; then coat with half of teriyaki sauce and let stand for 10 minutes.
Whisk together oil, lime juice and zest, brown sugar and remaining teriyaki sauce.
Place cabbage, onion and mint in a medium bowl. Toss with half of dressing.
Divide mixture between 4 plates.
Grill steak medium-rare, about 4 minutes per side. Slice very thin.
Arrange steak on top of cabbage and drizzle with remaining dressing.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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