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.) Source: EatingWell Magazine, May/June 2017

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Place a grill basket (see Tips) on one half of a grill; preheat to medium-high.

  • Season steak with 1/4 teaspoon salt and pepper. Toss summer squash and/or zucchini and onion in a large bowl with 1 tablespoon oil and the remaining 1/4 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 1/2-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 Facts

376 calories; 25 g total fat; 5.1 g saturated fat; 68 mg cholesterol; 609 mg sodium. 594 mg potassium; 12.5 g carbohydrates; 2.9 g fiber; 8 g sugar; 25.4 g protein; 3223 IU vitamin a iu; 47 mg vitamin c; 40 mcg folate; 92 mg calcium; 3 mg iron; 40 mg magnesium; 2 g added sugar;

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Rating: 4 stars
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. Read More