This Asian Sesame Grilled Steak Salad is the perfect summer dish when served with my Easy Homemade Asian Salad Dressing! Make a rib eye steak and eat it hot on the salad, or you can have the leftovers in a salad the next day.
Summer Salads Have Arrived
This bright and colorful Asian Sesame Grilled Steak salad is a delicious combination of meat and greens that’s ideal for a lighter summer meal. Summertime is really when I try to experiment with salads the most because I know those carb cravings will come out to play as soon as the cold winter months roll around! When served with my Homemade Asian Salad Dressing, this dish really is a flavorful summer delight.
Grilled Steak Salad Ingredients
- grilled steak – if you have any leftovers, they’re fine to use!
- grated carrot
- sliced and halved English cucumber
- large tomato
- toasted sesame seeds
- half of a red onion. This is optional depending on your preference!
- and of course, my homemade salad dressing!
How to Cook the Grilled Steak Perfectly
- Starting with the steak, take it out of the fridge 30 minutes before cooking.
- Season on all sides using your preferred rub (it’s best to go with one that doesn’t interfere with the salad flavour).
- Cook the steaks on the grill on medium-high over direct heat for about 5 minutes on each side (this is for medium-rare, so you can time it according to your what way you like your steak).
- Check the temperature with a meat thermometer and continue to cook until the steak is how you want it!
- Once you’re satisfied with the “doneness”, remove the steaks from the grill and set them to rest for 15 mins while you get to work on preparing the salad. This will give the juices a chance to settle and redistribute throughout the steak.
Prep the Salad Ingredients
- With this recipe, you can place it on separate plates or on a large platter, whichever you prefer. I like to lay mine out onto a large platter as shown with the arugula at the base and grated carrots on top.
- Arrange the cucumber and carrots around the sides of the salad,
- Once the steak has sat for a while, slice it and place on top of the salad.
- Then simply drizzle the salad dressing on top, sprinkle the sesame seeds, and serve!
English Cucumber vs Garden Cucumber
English cucumbers are long, straight, thin, and often twice the length of the common garden cucumber. An average English cucumber is about 14 inches in length, so it’s a pretty big difference!
These cucumbers taste sweeter than the regular variety and have very small seeds on comparison – so there’s no need to seed them before slicing and serving. I prefer to use English cucumbers over garden ones.
Calories in Grilled Steak Salad
This Asian Sesame Grilled Steak Salad has 605 calories per serving, 51g of protein, and just 16g of carbs. It’s a very nutritious and healthy dish that’s packed full of protein and doesn’t make any sacrifices on taste!
How Long is Grilled Steak Good for in the Fridge?
Grilled steak will last for 3-4 days in the fridge, so if you have any leftovers make sure that you use them up within this time!
Of course, if you want them to last longer you can always stick them in the freezer (don’t forget to wrap store in an airtight container) and you’ll get about 2 months out of them. Personally, I just use any leftover grilled steak for quick and easy sandwiches during the week or another salad!
Here are some other delicious steak recipes for you to try:
Skillet Porterhouse Steak with Garlic Dill Butter
BBQ’d Steak With Sauteed Vegetables
The Best Steak Marinade Recipe
Easy and Delicious Grilled Rib Eye Steak
Enjoy! I love summer time salads and steaks, so this is going to be a weekly salad combination until those summertime tomatoes are out of season!
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Asian Sesame Grilled Steak Salad
This easy and fresh grilled steak salad has a fabulous Asian salad dressing and is packed with protein and vegetables for a healthy meal! Make extra steak when you BBQ and eat it the next day on this salad!
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Karlynn Johnston
- 2 servings grilled steak (this can also be leftovers and not cooked fresh)
- 4 cups arugula
- 1 medium carrot grated
- 1/2 large English cucumber sliced & halved
- 1 large tomato cut into wedges
- 1 tablespoon toasted sesame seeds
- 1/2 medium red onion. thinly sliced OPTIONAL
- 1 batch Homemade Asian Salad Dressing prepared according to the recipe
Remove the steak from the fridge 30 minutes before cooking.
Use the rub of your choice and season the steaks on all sides. I use Montreal Steak seasoning as it doesn't interfere with the flavors of the salad, it matches nicely.
Set your grill to medium-high
Place the steaks on the grill and cook over direct heat for 4-5 minutes on each side for medium rare. Use a meat thermometer to check and cook to your preferred done-ness.
Remove the steaks from the grill and then let the steaks rest for 10-15 minutes while your prepare the salad. The juices will settle and redistribute throughout the meat.
Preparing the Salad
You can divide this recipe and plate on separate plates if desired or plate on a large platter as shown.
I prefer to lay out the salad as shown on a large platter , arugula on the bottom, then topped with the grated carrots.
Place the carrots and the cumber around the sides of the salad,
Slice the steak once it has sat for a while and place on top of the salad.
Drizzle the salad dressing on top, generously, then sprinkle the sesame seeds on top.
Split up and serve!
- The servings on this are easily adjusted. Make more steak, add more veggies, one batch of the Asian dressing will cover four servings of this salad.
- Nutritional information on this will vary depending on what type of steak you use, and how much steak you use as well.
- Onions are GREAT in this, but I was sharing with someone that didn't want onions. Thin slices will add some great sharpness to the dish.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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