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Hibachi Steak Salad

  • 40 m
  • 40 m
Breana Killeen
“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.)”


    • 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


  • 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
ALL RIGHTS RESERVED © 2019 Printed From 12/14/2019