Teriyaki Steak Salad Recipe — Fresh, Flavorful, and Healthy

Okay friends — this bowl. THIS BOWL. It’s one of those meals that makes you feel like you just treated yourself to something fancy without ever leaving your kitchen. This Teriyaki Steak Salad is colorful, crunchy, fresh, a little sweet, a little savory, and totally hits that spot.

We’ve been loving this one lately, and I have to say — it’s a total crowd-pleaser. It’s got that restaurant-style teriyaki steak that’s juicy and flavorful (thanks to the easiest marinade ever), tossed with a crisp, vibrant chopped salad, and served over your favorite rice base. I love meals like this because you can build your own bowl and make it exactly how you like it.

The chopped salad + vinaigrette idea is inspired by Mel’s Kitchen Cafe — one of my longtime go-to recipe blogs. I came across her Chopped Thai Crunch Salad and totally fell in love with the combo of crisp veggies and tangy, slightly sweet dressing. I tweaked it a little here to pair with this Teriyaki Steak Salad, and it’s just SO good.

Teriyaki Steak Salad

A fresh, colorful teriyaki steak salad with juicy marinated flank steak, a crunchy chopped-veggie salad, and sweet chili vinaigrette over rice.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Ingredients Method

Ingredients

  

For the Marinade

• 1.5-2 lbs flank steak
• 1 cup low sodium soy sauce or coconut aminos
• 3/4 cup brown sugar
• 1 cup pineapple juice
• 1 tbsp fresh ginger minced
• 2 cloves garlic minced

For the Vinaigrette

• 4 tbsp rice vinegar
• 4 tbsp sweet Thai chili sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp pepper

For the Salad

• 4 cups chopped romaine
• 1 cup chopped purple cabbage
• 1 cup diced cucumber
• 1 cup edamame
• 1 cup small-diced carrots
• 1 red bell pepper chopped
• 4 green onions finely chopped
• 1 cup chopped cilantro

Grain Base

• Rice or quinoa for serving

Method

 

1. Marinate the steak: Whisk together the marinade ingredients, add the flank steak, and let it marinate for at least 1 hour (or overnight).
2. Prep the salad: Chop all the veggies and toss them in a big bowl with the vinaigrette.
3. Grill the steak: On a hot grill, sear and cook the steak to your preferred doneness. Let it rest, then slice thin against the grain.
4. Build the bowls: Start with a rice base, add a generous scoop of the chopped salad, and top with slices of steak.
5. Serve and enjoy — great with a drizzle of sriracha or a sprinkle of sesame seeds.

Why I Love This Meal:

It’s one of those dinners that feels like a treat but is packed with good-for-you things. Plus, it’s so easy to customize. Want to make it meatless? Swap the steak for crispy tofu. Don’t love cilantro? Leave it out. Need a little extra crunch? Toss in some toasted sesame seeds or chopped peanuts.

It’s also a great “clean out the fridge” situation because you can throw in any veggies you have on hand. And that dressing? I want to put it on everything.

Give it a try this week — I’d love to hear what you think!

P.S. It’s extra good with a drizzle of sriracha or a sprinkle of sesame seeds on top. We’ve even added a peanut sauce on top before and that was delicious!

Check out some of our other favorite salad recipes here and here! Hope you enjoy!

x.o. Emma

More recipes from our kitchen

• copycat Zupas green goddess salad
• our favorite salad dressing
• spring spinach and apple salad