Asian Sliced Steak Salad-The Little Shop of Olive Oils

Asian Sliced Steak Salad


  • 1 lb. flank steak or any tender cut suitable for grilling
  • Salt and pepper, to taste
  • 2 tablespoons Toasted Sesame Oil
  • 3 tablespoons Thai Lemongrass-Mint White Balsamic Vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Franklin Raw Honey
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 4 cups mixed salad greens (such as spinach, arugula, and radicchio)
  • ½ cup thinly sliced red onion
  • 1 carrot, julienned
  • ½ red bell pepper, thinly sliced
  • ¼ cup fresh mint leaves, roughly chopped
  • 1 tablespoon sesame seeds, for garnish


  • Season the flank steak with salt and pepper on both sides.
  • Heat a grill or grill pan over high heat. Grill the steak for about 5-7 minutes per side or until it reaches your desired doneness. Let it rest for at least 5 minutes before slicing against the grain into thin strips.
  • Combine dressing ingredients: In a small bowl, whisk together the toasted sesame oil, balsamic vinegar, soy sauce, honey, minced garlic, and grated ginger.
  • In a large bowl, combine the mixed salad greens, red onion, carrot, and red bell pepper.
  • Add the sliced steak to the salad.
  • Pour the dressing over the salad and toss everything together to coat well.
  • Garnish with fresh mint leaves and sesame seeds. Serve immediately.
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