A quick, simple and delicious take on a steak salad from The Beach House.

Source: Shape


Recipe Summary test



For marinade and steak:
For dressing:
For salad:


Instructions Checklist
  • In a small bowl, mix together soy sauce, sugar, ginger, sesame oil, cilantro, garlic, green onion, and pepper. Put mixture and steak in a zip top plastic bag; refrigerate 45 minutes, turning once or twice.

  • Meanwhile, to make dressing, heat water and sugar on the stove until reaches a simmer. Remove from heat and whisk in lime juice, oyster sauce, lemon juice, chile flakes, and garlic. Whisk in oil; set aside.

  • Preheat grill or grill pan. Grill steak for 2 minutes per side for medium rare.

  • In a large bowl, combine spinach, papaya, radicchio, carrots, daikon sprouts, red pepper, peanuts, mint, and cilantro. Toss with dressing. Place 2 1/2 cups of salad mixture onto four plates. Slice steak thinly on the diagonal and divide the slices evenly between each salad.

Nutrition Facts

324 calories; fat 19g; saturated fat 4g; carbohydrates 11g; insoluble fiber 3g; sugars 5g; protein 28g; sodium 444mg; calcium 108mg; iron 4mg.