Grilled Flank Steak Salad with Ginger-Wasabi Dressing

Grilled Flank Steak Salad with Ginger-Wasabi Dressing

1 Review
From: EatingWell Magazine, May/June 2016

This quick, healthy dinner salad recipe is ready in 40 minutes thanks to preshredded carrots and coleslaw mix. If you have leftover quinoa, skip Step 1 and use 2 cups in the salad. If you want a bigger flavor kick in the dressing, up the wasabi powder to 1 tablespoon.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1¼ cups water
  • ¾ cup quinoa
  • 3 scallions, chopped
  • 3 tablespoons coarsely chopped fresh ginger
  • 3 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons canola oil
  • 2 tablespoons reduced-sodium tamari
  • 1 tablespoon honey
  • 2 teaspoons wasabi powder
  • ½ teaspoon kosher salt, divided
  • 1 pound flank steak, trimmed
  • ¼ teaspoon ground pepper
  • 1 5-ounce package baby spinach, baby kale or arugula
  • 2 cups shredded carrots
  • 2 cups coleslaw mix or shredded cabbage


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  1. Combine water and quinoa in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl.
  2. Preheat grill to medium-high.
  3. Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder and ¼ teaspoon salt in a blender. Puree until smooth.
  4. Season steak with pepper and the remaining ¼ teaspoon salt. Oil the grill rack (see Tip). Grill the steak, turning once, 4 to 6 minutes per side for medium. Transfer to a clean cutting board to rest for 5 minutes. Thinly slice against the grain.
  5. Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and ½ cup of the dressing with the quinoa. Divide the salad among 4 large bowls, top with the steak and drizzle each serving with 1 tablespoon of the remaining dressing.
  • An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.

Nutrition information

  • Serving size: 3 oz. steak & 2⅓ cups salad
  • Per serving: 411 calories; 16 g fat(3 g sat); 6 g fiber; 36 g carbohydrates; 32 g protein; 176 mcg folate; 70 mg cholesterol; 10 g sugars; 4 g added sugars; 12,667 IU vitamin A; 31 mg vitamin C; 122 mg calcium; 5 mg iron; 631 mg sodium; 1,062 mg potassium
  • Nutrition Bonus: Vitamin A (253% daily value), Vitamin C (52% dv), Folate (44% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 vegetable, ½ other carbohydrate, 3½ lean meat, 1½ fat

Reviews 1

November 12, 2017
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By: Ruth
Made this for my dinner party. Even the pickiest eater had seconds! Huge success!
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