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Grilled Steak Salad with Asian Dressing

Grilled Steak Salad with Asian Dressing

Joanne Zalapski Samchyk

"BBQ steak salad with a sesame-rice vinegar dressing."
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1 h 45 m servings 704 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 52.6 g
  • 81%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
  4. Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 27
  1. 37 Ratings

Most helpful positive review

The major components of this salad are great! Lettuce, Tomato, Avocado, & Steak! However, the reason I give this a 4 instead of a 5 is because as an "Asian" salad, this dressing is all wrong. ...

Most helpful critical review

The dressing is too sweet for my taste.

Most helpful
Most positive
Least positive

The major components of this salad are great! Lettuce, Tomato, Avocado, & Steak! However, the reason I give this a 4 instead of a 5 is because as an "Asian" salad, this dressing is all wrong. ...

What a nice summer meal. This would also be a great way to use some leftover grilled steak. The dressing was a little sweet for me so I cut the sugar in half. Next time I am going to grill th...

Perfect summer salad that can be a way to use up leftover grilled (or otherwise prepared) steak. Arugula leaves can be used instead of romaine. They contrast nicely with the steak and Asian dr...

Yes, cut the sugar to 1 T. For "Asian" dressings, marinades and dips we always add a little fresh or powdered ginger, more garlic than this one calls for and a bit of sirachi ("Rooster") sauce. ...

Made as is, and this was the best salad I have ever concocted. Maybe even best I've ever eaten for that matter. The grilled and smokey flavors of the steak melded beautifully with the Asian dre...

I absolutely loved this recipe as well as the rest of the table. Big hit, even with the kiddos. This ones saved at the top of my list!

Totally agree with the reviews. Cut the sugar down to 1 or 2 tsp.

Delicious and super easy to make! I couldn't find sesame oil but I think the dressing came out great. I also was out of soy sauce so I improvised with teriyaki marinade and it was delicious! Wil...

I added a tsp of soy sauce to the dressing and grilled the romaine. Excellent summer dinner!

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