Teriyaki Flank Steak Salad

Ellen Whiteman

Teriyaki Flank Steak Salad is a healthy and flavorful Asian-inspired salad made with grilled steak marinated in a delicious teriyaki sauce. It is low in carbs and keto-friendly, making it a perfect choice for those following a keto or low-carb diet. The salad is packed with fresh lettuce, spinach leaves, carrots, red bell peppers, cilantro, and green onions, providing a variety of textures and flavors. The teriyaki marinade is made with a combination of soy sauce, rice wine vinegar, ginger, honey, lime juice, and a hint of cayenne pepper for a touch of heat. The salad is garnished with sesame seeds for added crunch. This dish is not only delicious but also nutritious, providing a good balance of protein, healthy fats, and vegetables.

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💪🏻 Low Carb

30 mins

12 mins

Nutritional Value

Protein - 25g
Fats - 15g
Carbs - 10g


Total: 16Serves: 4
1 pound Steak
Teriyaki Marinade
1/4 cup Olive Oil
2 tablespoons Soy Sauce

preferably low sodium

1 tablespoon Rice Wine Vinegar
1 teaspoon Ginger

peeled and minced fresh

2 teaspoons Honey
2 teaspoons Lime Juice

freshly squeezed

Cayenne Pepper
1 head Lettuce

preferably Boston, Bibb, or butter lettuce

2 cups Spinach Leaves


1 Carrot

peeled and diced

1 Red Bell Pepper

cored, seeded, and diced

1/2 cup Cilantro

chopped fresh

33/100 cup Green Onions

sliced (white and light green parts)

Sesame Seeds



Step 1 : 

To make the steak, pour the teriyaki marinade into a medium shallow dish, such as a square baking dish. Submerge the steak in the marinade, then cover and refrigerate for at least 20 minutes, or up to 24 hours for more intense flavor.

Step 2 : 

For the dressing, blend all the dressing ingredients using a countertop blender or handheld immersion blender. Set aside.

Step 3 : 

Preheat a gas grill to about 400°F (medium-high).

Step 4 : 

To assemble the salad, in a large bowl toss the lettuce, spinach, carrot, bell pepper, cilantro, and green onions.

Step 5 : 

Grill the steak for 5 to 6 minutes on each side, or until light pink in the middle. Let the steak rest for a few minutes, then slice it into thin strips, cutting across the grain.

Step 6 : 

Toss the salad with the desired amount of dressing and the sesame seeds, if desired, and serve immediately with steak slices on top.

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