Name: Grilled Flank Steak Salad with Ginger-Wasabi Dressing
Cook time: 40 min
Total time: 40 min
Ingredients: 1.25 cups water; 0.75 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; 0.5 teaspoon kosher salt, divided; 1 pound flank steak, trimmed; 0.25 teaspoon ground pepper; 1 5-ounce package baby spinach, baby kale or arugula; 2 cups shredded carrots; 2 cups coleslaw mix or shredded cabbage

Grilled Flank Steak Salad with Ginger-Wasabi Dressing

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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.

Sara Haas, RDN

Updated on July 9, 2019

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low-Calorie Nut-Free

Jump to Nutrition Facts

Ingredients

1 ¼ 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

Directions

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.
Preheat grill to medium-high.
Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder and 1/4 teaspoon salt in a blender. Puree until smooth.
Season steak with pepper and the remaining 1/4 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.
Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and 1/2 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.

Tips

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 Facts (per serving)

411	Calories
16g	Fat
36g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. steak & 2 1/3 cups salad
Calories 411
% Daily Value *
Total Carbohydrate 36g	13%
Dietary Fiber 6g	21%
Total Sugars 10g
Added Sugars 4g	8%
Protein 32g	65%
Total Fat 16g	20%
Saturated Fat 3g	16%
Cholesterol 70mg	23%
Vitamin A 12667IU	253%
Vitamin C 31mg	34%
Folate 176mcg	44%
Sodium 631mg	27%
Calcium 123mg	9%
Iron 5mg	28%
Magnesium 134mg	32%
Potassium 1062mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.