Go Back

Million Dollar Asian Sesame Steak Salad - Bold, Bright, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Steak and Marinade: 1.25–1.5 pounds flank steak or skirt steak
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon chili-garlic sauce or sriracha (adjust to heat preference)
  • 1 tablespoon neutral oil (for cooking)
  • For the Salad: 6 cups mixed greens (romaine, baby spinach, or spring mix)
  • 1 cup shredded red cabbage
  • 1 large carrot, peeled into ribbons or julienned
  • 1 red bell pepper, thinly sliced
  • 1 small cucumber, halved and sliced
  • 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves (optional but bright)
  • 1 avocado, sliced
  • 1/3 cup roasted peanuts or cashews, roughly chopped
  • 2 tablespoons toasted sesame seeds (white or black)
  • For the Dressing: Remaining steak marinade (reserve before marinating)
  • 2 tablespoons rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons honey, to taste
  • Juice of 1/2 lime (optional for brightness)

Method
 

  1. Make and split the marinade. In a small bowl, whisk soy sauce, oyster sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chili-garlic sauce. Before touching the raw steak, pour out 3 tablespoons of this mixture into a jar. This will be the base for your dressing.
  2. Marinate the steak. Place the steak in a zip-top bag or shallow dish. Pour the remaining marinade over the steak, turn to coat, and chill for 30 minutes to 2 hours. Longer gives more flavor, but don’t go past 6 hours for flank or skirt.
  3. Prep the salad. While the steak marinates, build your salad base. Toss greens, cabbage, carrot, bell pepper, cucumber, green onions, cilantro, and mint in a large bowl. Keep avocado and nuts aside for topping later.
  4. Toast your crunch. In a dry skillet over medium heat, toast sesame seeds for 2–3 minutes until fragrant. Set aside. If using peanuts or cashews, give them a quick warm-up in the same pan to refresh their flavor.
  5. Make the dressing. To the reserved marinade, add rice vinegar, soy sauce, sesame oil, honey, and lime juice if using. Whisk well. Taste and adjust: add honey for sweetness, lime for brightness, or a splash of water to lighten it.
  6. Cook the steak. Heat a cast-iron skillet or grill over medium-high until hot. Pat the steak dry and rub with neutral oil. Cook 3–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temp of 130–135°F (54–57°C) for medium-rare.
  7. Rest and slice. Transfer steak to a board and rest 5–10 minutes. Slice thinly against the grain so every bite is tender.
  8. Assemble. Drizzle half the dressing over the salad base and toss gently. Add avocado and lay the sliced steak on top. Sprinkle with toasted sesame seeds and nuts. Serve with extra dressing on the side.