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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
Cook Time 10 minutes
Total Time 30 minutes
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.