Steak Salad Recipe

Assemble greens

Place 4 cups of mixed salad greens in a large shallow bowl or plate and gently toss to even out. Keep chilled while you prepare the steak and sides.

Scatter thinly sliced green onions and toasted sesame seeds over the greens just before serving to preserve texture and fragrance.

Set a lemon wedge at the edge of the plate for the diner to squeeze over the finished salad.

Prepare marinade

In a small bowl combine 2 tbsp soy sauce (or tamari), 1 tbsp mirin (or water), 1 tsp brown sugar or honey, 1 tsp sesame oil, 1 tsp minced garlic and 1 tsp freshly ground black pepper. Stir until sugar dissolves.

Marinate steak

Pat the 12 oz ribeye dry with paper towels. Place steak in a shallow dish or zip-top bag and pour marinade over it, turning to coat. Let rest at room temperature for 15–30 minutes (or refrigerate up to 2 hours). If refrigerated, bring back to room temperature for 20–30 minutes before cooking.

Sear steak

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tsp neutral oil and swirl to coat. Remove steak from marinade (shake off excess) and sear on the first side without moving for 2–3 minutes until a deep crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness. Total sear time may vary with thickness.

Rest and slice

Transfer steak to a cutting board and rest 5–7 minutes. Slice thinly across the grain into 1/8–1/4-inch slices. Reserve any resting juices to drizzle lightly on the steak or salad.

Kimchi

Spoon 1/4 cup kimchi into a small ramekin or place directly on the plate near the salad. No further prep required.

Steamed rice

If using cooked rice, warm 1/2 cup per serving in the microwave in a covered dish 45–60 seconds or steam on the stovetop until hot. Fluff with a fork and serve in a small bowl alongside the salad.

Quick-pickled cucumbers

For quick-pickles: thinly slice cucumber and toss with 1 tbsp rice vinegar, 1/2 tsp sugar, and a pinch of salt. Let sit 10–15 minutes, then drain off excess liquid. Serve 1/4 cup per plate.

Blanched spinach

Blanch spinach in boiling water 20–30 seconds, shock in ice water, drain well and squeeze out excess water. Season lightly with a drop of sesame oil and a pinch of salt. Serve 1/4 cup per plate.

Roasted sweet potatoes

Toss 1/2 cup cubed sweet potato with 1 tsp oil, salt and pepper. Roast at 425°F (220°C) 20–25 minutes until tender and lightly caramelized. Keep warm and serve alongside the salad.

Ginger-Sesame Dressing (quick homemade)

Whisk together 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 1 tbsp soy sauce (or tamari), 1 tsp grated fresh ginger, 1 tsp honey (optional), and 1 tsp neutral oil. Adjust seasoning to taste. This yields about 3 tbsp.

Soy-Sesame Vinaigrette

Whisk 2 tbsp neutral oil + 1 tbsp soy sauce (or tamari) + 1 tbsp rice vinegar + 1/2 tsp sesame oil + pinch of sugar and a little grated garlic or ginger if desired. Taste and adjust.

Place dressing in a small container and offer on the side or lightly drizzle 1–2 tbsp over the assembled salad just before serving.

Arrange the dressed or undressed greens on the serving plate (from the Salad base step). Fan the sliced ribeye steak over one side of the greens.

Place your chosen three sides (each about the portion listed) around the salad plate or in small ramekins: e.g., kimchi, steamed rice, and quick-pickled cucumbers.

Sprinkle toasted sesame seeds and the remaining green onions over the steak and salad. Season lightly with coarse sea salt and a small crack of black pepper. Add the lemon wedge on the side.

Serve immediately so the steak is warm and greens stay crisp. Offer extra dressing on the side for guests to add as desired.