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.

Here’s What You’ll Need:

For the Marinade:

1 cup low sodium soy sauce or coconut aminos

¾ cup brown sugar

1 cup pineapple juice

1 tbsp fresh ginger, minced

2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)

For the Salad Vinaigrette:

4 tbsp rice vinegar

4 tbsp sweet Thai chili sauce

1 tsp sesame oil

½ tsp salt

¼ tsp pepper

For the Salad:

4 cups chopped romaine

1 cup of the each of following: chopped purple cabbage, diced cucumber, edamame, small diced carrots, and a chopped red bell pepper.

4 green onions, finely chopped

1 cup chopped cilantro

And any and all other veggies you might want to add!

Grain Base:

Pick your favorite — white rice, brown rice, quinoa… whatever you love.

How to Make It Happen:

Marinate that steak! Mix up your marinade ingredients and let your flank steak soak up all that flavor for at least an hour or overnight if you can swing it.

Get that salad ready. Chop up all those veggies and toss them in a big bowl with your vinaigrette.

Grill your steak. Hot grill, a good sear, and cook it to your favorite doneness. Let it rest before slicing it nice and thin against the grain.

Build your bowl. Rice base, generous scoop of crunchy salad, and slices of that teriyaki steak right on top.

Enjoy every bite. Seriously — this is one of those meals you’ll find yourself craving on repeat.

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