Asian Steak Salad
Featuring a flavorful grilled flank steak served over a colorful salad, this Asian Steak Salad is an easy and tasty way to mix up the weeknight dinner routine!
This Asian Steak Salad post is sponsored by AdapTable Meals, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
The other night, I was on the back patio firing up the grill. As I turned around, our 5-year-old son Robbie was standing there with his hula hoop.
Robbie: “Dad, will you teach me how to hula hoop?”
So there I was. Standing on the back patio trying my best to hula hoop. Now I should note that I haven’t used a hula hoop in, oh, probably 35 years. And I should also note that Robbie’s hula hoop was a bit smaller than a traditional adult-sized hoop. The result? Let’s just say I caught a glimpse of Laura standing inside watching us. She was laughing hysterically.
Asian Steak Salad
Once our hula hooping lesson was over, I turned my attention back to the grill. I had an Asian Grill Flank Steak from AdapTable Meals ready to go, and I was super excited about it! This flank steak is pre-seasoned with onion, ginger, brown sugar and sesame seeds. That means it’s ready for the grill as soon as it comes out of the package. Nice and easy!
Our weeknights have gotten quite busy lately, so I definitely appreciate quick and easy meals. However, at the same time, I don’t want those easy meals to be lacking in flavor. We recently discovered AdapTable Meals’ collection of seasoned and marinated meats.
As the name suggests, AdapTable Meals’ products can be used in a variety of ways. For this Asian Grill Flank Steak, I paired it with an easy Asian salad. The Asian salad features a variety of veggies tossed in a zesty dressing. It’s a fun (and easy) way to mix up the flavor profile for weeknight meals!
For this Asian salad, I used a combination of red and green cabbage. Not only does the red cabbage offer a pop of color, but I like the slightly different flavor that it brings to the salad. With that said, you could absolutely pick up a bag of chopped cabbage (sometimes called ‘cole slaw mix’) to make this recipe even easier.
I highly recommend this Asian Steak Salad, but I’m curious about what other ways you might use this Asian Grill Flank Steak. I’ve thought about tacos (yum) and quesadillas (double yum) as both of those options are staples in our house. But what about other ideas? Perhaps slice that flank steak and serve it on top of a baked potato? Maybe use it in a pasta or rice dish? Share your ideas – I’d love to hear them!
We cooked this Asian Grill Flank Steak on the grill, but if you don’t have a grill (or you’re reading this post in the cold winter months), you can absolutely cook the flank steak in the oven. Just allow yourself a few extra minutes in cooking time. No matter what method you use, I hope you enjoy this Asian Steak Salad as much as we do here. It’s a tasty and easy way to mix up the weeknight meal routine!
Looking for AdapTable Meals’ products near you? Check their store finder!
Did you make this Asian Steak Salad at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Asian Steak Salad
For the Steak Salad
- 1 package AdapTable® Asian Grill Flank Steak
- 4 cups shredded cabbage I used ½ green cabbage and ½ red cabbage
- 2 large carrots peeled and cut into matchsticks
- 1 red bell pepper thinly sliced
- ½ English cucumber halved crosswise and peeled with a vegetable peeler
- ¼ cup chopped cilantro
- ½ cup sliced green onions
- ¼ cup chopped cashews
- 1 Tbsp sesame seeds lightly toasted (see note)
For the Dressing
- 2 Tbsp soy sauce
- 1 Tbsp lime juice
- ½ Tbsp olive oil
- ½ Tbsp fish sauce
- 1 tsp sesame oil
- ½ tsp minced garlic
- ¼ tsp ground ginger
- Preheat grill to medium-high heat.
- Once grill has preheated, grill steak for 15 minutes, flipping halfway, or until internal temperature reaches 145°F at the thickest point.
- Transfer steak to a large cutting board and let it rest for 5 minutes. Slice steak against the grain into strips.
- Meanwhile, using a large bowl, add remaining salad ingredients except for sesame seeds (cabbage, carrots, bell pepper, cucumber, cilantro, green onions and cashews); toss until well combined.
- Using a small bowl, whisk all of the dressing ingredients together.
- Pour dressing over salad and toss until well combined.
- Slice steak against the grain into ½” strips and place on top of salad.
- Sprinkle toasted sesame seeds on top of salad before serving.
Looking for more tasty grilling recipes? Check out these other favorites, too:
Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that spicedblog.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.
Will be making this soon for the salad can i use mushrooms and for the dressing can i skip fish sauce as am a vegan can i skip red bell pepper as am not a big fan of it i never had salad before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Absolutely! You can certainly make any changes to the recipe here to fit your diet, Ramya. I do hope you enjoy this one – there is so much flavor going on here! 🙂
I’ve never purchased already marinated meat before, but it looks good! And I love what you created with the flank steak. Love that dressing.
Thanks so much, Mimi! While I do enjoy marinating meat here myself, it’s also super handy to have pre-marinated meats ready to go for busy nights. Thanks so much!
Everyone knows (or they should!) that you’re the King of Grilled Foods and I am the Kind of Salads, right? But today you’re definitely keeping both titles to yourself because this salad is stunning! The steak is perfectly cooked and looks so inviting. I love meat, but I can easily live without it for a long time. But right now I am feeling so carnivorous 🙂
P.S. Don’t forget to return the borrowed title back 🙂
Haha – I guess this recipe is the combination of our two specialties then, Ben. Grilled steak + yummy salad. I’ve gotta say the flavors in this recipe are spot on, and this meal was a huge hit in our house! And I’ll gladly return your Salad King title…as soon as you share another delicious salad. 🙂
I’ve tried to hula hoop several times with kids at school….when and how do we lose that skill? I used to be an expert hula hooper back in the day 😉 I love this salad!!! It’s a perfect way to finish out the summer.
Hmmm…you ask a good question here, Kathy! I’m not exactly sure when I lost the ability to hula hoop. Chalk that one up to getting older I guess. Either way, this salad is indeed a great way to end the summer. (To be fair, I’m going to keep that grill going this year until I need a winter snow coat on to go outside…haha!)
That steak looks perfectly cooked, this dish is right up my alley.
Thanks so much, Raymund!