29 min
Garlic-Scallion Steak Rice Bowls
Seared steak, jammy egg, cucumber, and garlicky soy glaze over rice with enough sauce for every bite.
High Protein
Sesame-Lime Steak Crunch Salad
Seared steak over crisp greens, radish, cucumber, and herbs with a punchy sesame-lime dressing.
Directions
Season steak
Pat steak dry and season with salt and pepper.
Sear
Cook in a hot skillet with oil until browned and done to your preference. Rest 8 minutes, then slice thinly.
Whisk dressing
Combine lime juice, rice vinegar, soy sauce, honey, sesame oil, ginger, and 1 tablespoon water.
Toss salad
Combine romaine, cabbage, cucumber, radish, carrot, and herbs with most of the dressing.
Finish
Top with sliced steak, nuts, and the remaining dressing.
Why this works
Why it worksRested steak stays juicy and slices cleanly.
Why it worksTwo crunchy greens keep the salad substantial.
Why it worksLime, vinegar, and ginger cut through rich steak.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonChef’s knifeA sharp, comfortable knife makes quick work of vegetables and herbs.See current options →
Compare on AmazonNonslip cutting boardA roomy, stable prep surface keeps chopping organized.See current options →
Compare on AmazonMixing bowlsA large bowl gives salads room to toss without bruising the ingredients.See current options →
Swaps & notes
Easy swaps
- Use chicken, shrimp, or tofu.
- Use cashews instead of peanuts.
- Add cooked rice or quinoa to make it a grain bowl.
Cook notes
- Slice steak across the grain.
- Dry greens thoroughly so the dressing clings.
Storage
Store steak and salad separately up to 3 days. Dress only what you plan to eat.
Questions
Can I grill the steak?
Yes. High-heat grilling works perfectly.
What cut is best?
Sirloin, flank, skirt, or strip steak all work.
Can I make the dressing ahead?
Yes. Refrigerate up to 5 days and shake well before using.
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Sesame-Lime Steak Crunch Salad
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1. Season steakPat steak dry and season with salt and pepper.
2. SearCook in a hot skillet with oil until browned and done to your preference. Rest 8 minutes, then slice thinly.
3. Whisk dressingCombine lime juice, rice vinegar, soy sauce, honey, sesame oil, ginger, and 1 tablespoon water.
4. Toss saladCombine romaine, cabbage, cucumber, radish, carrot, and herbs with most of the dressing.
5. FinishTop with sliced steak, nuts, and the remaining dressing.