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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30 mins
12 mins
Nutritional Value
Ingredients
preferably low sodium
peeled and minced fresh
freshly squeezed
preferably Boston, Bibb, or butter lettuce
fresh
peeled and diced
cored, seeded, and diced
chopped fresh
sliced (white and light green parts)
optional
Instructions
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.
For the dressing, blend all the dressing ingredients using a countertop blender or handheld immersion blender. Set aside.
Preheat a gas grill to about 400°F (medium-high).
To assemble the salad, in a large bowl toss the lettuce, spinach, carrot, bell pepper, cilantro, and green onions.
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.
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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