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.)

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Prep

  • Ready In

  1. Place a grill basket (see Tips) on one half of a grill; preheat to medium-high.
  2. 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.
  3. 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.
  4. Meanwhile, combine mayonnaise, vinegar, tamari, ketchup, ginger, sugar, garlic powder and the remaining 2 teaspoons oil in a small bowl.
  5. 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

Nutrition information

  • 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
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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.
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