Grilled Asian Steak And Spinach Salad Recipe

Name: Grilled Asian Steak And Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces baby spinach (about 8 cups); 1/4 cup extra-virgin olive oil, divided; 2 garlic cloves, finely minced; 2 tablespoons fresh lime juice; 1 teaspoon light or dark brown sugar; 1 tablespoon low-sodium soy sauce; 1 sweet red onion, cut into 1/4-inch half-moons (about 2 cups); 1/2 pound grass-fed steak (porterhouse, rib-eye, sirloin, or tenderloin); 4 fresh cilantro sprigs; 1-2 tablespoons chopped unsalted peanuts, for garnish (optional)

Servings: persons

1
Preheat grill.
2
Wash and dry spinach. Place the leaves in a large salad bowl; set aside.
3
Whisk together 2 tablespoons olive oil, the garlic, lime juice, sugar, and soy sauce in a small bowl; set aside.
4
Heat 1 tablespoon olive oil in a cast-iron skillet or grill pan on prepared grill. When oil is hot but not smoking, saute onion, stirring constantly, for 3 minutes. Transfer onion to bowl with spinach. Add remaining 1 tablespoon olive oil to skillet. Sear steak over medium-high heat about 3 minutes per side or until medium-rare. Remove skillet from heat, and immediately transfer the steak to a cutting board; let rest.
5
Return skillet to heat, and add soy-lime mixture to pan; turn heat to medium-high. Deglaze skillet by stirring constantly and loosening brown bits on bottom. Cover and keep warm.
6
Slice steak as thinly as possible, cutting against grain, and arrange over onions and greens. Drizzle with sauce, and garnish with a cilantro sprig. Sprinkle with peanuts (if desired). Serve immediately.
7
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8
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558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces baby spinach (about 8 cups), 1/4 cup extra-virgin olive oil, divided, 2 garlic cloves, finely minced, 2 tablespoons fresh lime juice, and more.

Yes, Grilled Asian Steak And Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Asian Steak And Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions