Teriyaki Steak Salad Recipe

Prepare the marinade

In a bowl, whisk together soy sauce, mirin, brown sugar, grated ginger, minced garlic and sesame oil until sugar dissolves.

Place the steak in a resealable bag or shallow dish. Pour 3/4 of the marinade over the steak (reserve 1/4 for glazing). Seal and refrigerate for at least 1 hour, preferably 3–6 hours. Remove steak from fridge 30 minutes before cooking to come toward room temperature.

If you plan to glaze after cooking: combine the reserved marinade with cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp water) in a small saucepan. Bring to a simmer over medium heat, stirring, until thickened (about 1–2 minutes). Remove from heat and set aside.

Preheat a grill or grill pan to high heat (kiawe grilling style is very hot over hardwood — aim for high heat). Pat steak dry and lightly oil grill grates or pan.

Grill steak 3–5 minutes per side for medium-rare depending on thickness (use instant-read thermometer: 125–130°F for medium-rare, 135°F for medium). In the last 1–2 minutes of grilling, brush the steak with some of the thickened reserved marinade to create a glossy teriyaki glaze, turning once.

Remove steak to a cutting board and rest 5–10 minutes before slicing thinly against the grain into bite-sized strips.

Add the berries, balsamic vinegar, olive oil, honey, Dijon mustard, salt and pepper to a blender or food processor. Blend until smooth — if a thinner consistency is desired, add 1–2 tsp water and pulse to combine.

Taste and adjust seasoning: add more honey if too tart, or more balsamic for acidity. Strain through a fine sieve if you want a smoother dressing (optional). Chill until ready to toss salad.

Whisk together sour cream, mayonnaise, lemon juice, honey, salt and pepper in a small bowl until smooth. Adjust lemon and honey to taste for desired tang and sweetness. Refrigerate until serving.

In a large bowl, combine mixed greens, dried cranberries and half of the crumbled bleu cheese.

Add about 3–4 tablespoons of the berry balsamic dressing and gently toss to coat the greens evenly. Add more dressing to taste but avoid overdressing.

Arrange dressed greens on a serving platter or divide among 4 plates. Top each portion with sliced teriyaki steak, distributing evenly.

Sprinkle remaining bleu cheese over the salads. Drizzle each plate lightly with the sour cream dressing (use a spoon or squeeze bottle to create thin ribbons). Garnish with sliced green onions and toasted sesame seeds, if using.

Serve immediately while steak is still slightly warm. Offer additional berry balsamic or sour cream dressing on the side.