Grilled Steak Salad with Dressing


1 h 45 m 

2 servings 
704 cal


  • Prep: 30 m

  • Cook: 15 m

  • Ready In: 1 h 45 m

  1. Season both sides of the ribeye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Grill steak on preheated grill until firm, reddish-pink, and juicy in the centre, about 6 minutes per side. An instant-read thermometer inserted into the centre should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice and cover loosely with aluminium foil. Allow meat to rest for about 10 minutes, then cut into strips.
  4. Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.


  • Tip
  • Aluminium foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

– Ty

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