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Hibachi Steak Salad
Hibachi Steak Salad
1 Review
From: EatingWell Magazine, May/June 2017
Think of this healthy restaurant makeover as the Japanese steakhouse experience in salad form: we turned the creamy dipping sauce for the steak into a salad dressing and added plenty of vegetables. (Flying shrimp not included.)
- By: Breana Lai EatingWell Test Kitchen Manager
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1-1¼ pounds boneless strip steak (1-1¼ inches thick), trimmed
- ½ teaspoon salt, divided
- ¼ teaspoon ground white pepper
- 2 medium summer squash and/or zucchini, cut into 2-inch pieces
- 1 medium onion, sliced
- 1 tablespoon toasted (dark) sesame oil plus 2 teaspoons, divided
- ⅓ cup mayonnaise
- 4 teaspoons rice vinegar
- 2 teaspoons reduced-sodium tamari
- 2 teaspoons ketchup
- 2 teaspoons grated fresh ginger
- 1¼ teaspoons sugar
- ¼ teaspoon garlic powder
- 8 cups chopped romaine lettuce
Preparation
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Prep
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Ready In
- Place a grill basket (see Tips) on one half of a grill; preheat to medium-high.
- Season steak with ¼ teaspoon salt and pepper. Toss summer squash and/or zucchini and onion in a large bowl with 1 tablespoon oil and the remaining ¼ teaspoon salt.
- Transfer the vegetables to the grill basket. Cook, stirring once or twice, until tender and charred, 8 to 10 minutes. Oil the other side of the grill rack and grill the steak, turning once, 3 to 4 minutes per side for medium rare. Let rest on a clean cutting board for 5 minutes.
- Meanwhile, combine mayonnaise, vinegar, tamari, ketchup, ginger, sugar, garlic powder and the remaining 2 teaspoons oil in a small bowl.
- Arrange lettuce on a platter. Slice the steak into ½-inch-thick strips. Top the lettuce with the steak and vegetables. Serve with the dressing.
- Tips: You can grill anything in it that might otherwise fall through the grates in a grill basket—find one at a hardware store or online.
- To make ahead: Refrigerate dressing (Step 4) for up to 3 days.
- Equipment: Grill basket
- Serving size: about 3 cups
- Per serving: 376 calories; 25 g fat(5 g sat); 3 g fiber; 13 g carbohydrates; 25 g protein; 40 mcg folate; 68 mg cholesterol; 8 g sugars; 2 g added sugars; 3,223 IU vitamin A; 47 mg vitamin C; 92 mg calcium; 3 mg iron; 609 mg sodium; 594 mg potassium
- Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (64% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 3 lean meat, 4 fat
Reviews 1
July 16, 2017
By: Jaye Martin
the sauce for the salad is really good. I Love that this a a whole meal, and I don't have to make any other sides.
