Grilled Asian Steak Salad

Grilled Asian Steak Salad
  • Yield: 4 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • A sweet and savory dressing perfectly marinates steak, while Fisher®Whole Almonds add a nutritious crunch to this tasty summer salad!


  • Marinade & Dressing:

  • 1/3 cup rice vinegar
  • 3 tablespoons less-sodium soy sauce
  • 2 teaspoons granulated sugar
  • 1 medium clove garlic, minced
  • 1/4 teaspoon ground ginger
  • 3/4 cup vegetable oil
  • Salad:

  • 8 ounces boneless beef top sirloin steak, about ¾-inch thick
  • 1 package (10 oz.) hearts of romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 4 ounces fresh snow peas, trimmed
  • 1/4 cup julienne sliced carrot
  • 2 green onions with tops, thinly sliced
  • 1/3 cup Fisher® Chef's Naturals Whole Almonds
  • For food safety, gently rub produce under cold running water.


  1. For marinade, combine all ingredients in small bowl; whisk until blended. Reserve 2/3 cup for salad dressing.
  2. Place steak and remaining marinade in resealable plastic food storage bag; turn to coat. Marinate in refrigerator several hours or overnight; turning occasionally.
  3. For salad, prepare grill for direct cooking over medium coals. Remove steak from bag; discard marinade. Place steak on grid of grill. Grill, uncovered, until internal temperature reaches 145°F on a food thermometer, 12 - 15 minutes turning occasionally.
  4. Remove steak from grill to cutting board and allow to rest for 3 minutes. Carve steak crosswise into thin slices
  5. Meanwhile, for salad, place lettuce, tomato, snow peas, carrot, and onion in large bowl; toss. Arrange lettuce on large serving platter; top with steak slices. Sprinkle with almonds. Serve with reserved dressing

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