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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


Recipe Summary

40 mins
40 mins


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

about 3 cups
376 calories; protein 25.4g; carbohydrates 12.5g; dietary fiber 2.9g; sugars 8g; fat 25g; saturated fat 5.1g; cholesterol 68.5mg; vitamin a iu 3223.4IU; vitamin c 47.3mg; folate 40.1mcg; calcium 91.9mg; iron 3.4mg; magnesium 39.9mg; potassium 593.6mg; sodium 608.6mg; added sugar 2g.

2 vegetable, 3 lean meat, 4 fat