Recipe courtesy of Cara Harbstreet, MS, RD, LD, Street Smart Nutrition.
This quick & easy steak salad recipe features quick-cooking skirt steak, pre-chopped veggies, and a super simple DIY dressing so you can be done in just 20 minutes!
Skirt Steak Salad With Miso-Ginger Dressing
Prep Time: 10 mins – Cook Time: 10 mins – Servings: 4
Ingredients
- 1 to 1.25 lbs skirt steak
- Salt, pepper, or steak seasoning to taste
- 1 12 oz Bag of broccoli slaw
- 6 oz shredded cabbage or coleslaw mix
- 1 cup matchstick or shredded carrots
- 1 red bell pepper sliced
- 1 bunch green onions sliced
- toasted sesame seeds for garnish
- crispy wonton strips for garnish
- roasted peanuts crushed or chopped, for garnish
For the Miso-Ginger Dressing
- ¼ cup avocado oil
- 2-3 tbsp toasted sesame oil
- 2-3 tbsp rice vinegar
- 2 tbsp white miso
- 1 tbsp honey
- 1 tbsp grated ginger
- ½ tbsp minced garlic
Instructions
For the dressing, mix all ingredients in a jar with a tight-fitting lid. Shake vigorously to combine, or whisk together in a small prep bowl. Set aside.
Heat a cast iron skillet, indoor grill pan, or outdoor grill to high heat. Season the steak with salt and pepper or steak seasoning to taste, then sear on the hot grill or skillet for 2 ½ to 3 minutes on each side.
Once charred and cooked to your preferred doneness, transfer to a cutting board. Let the cooked steak rest for at least 5 minutes.
Meanwhile, slice the red bell pepper into thin strips. Slice the green onions, using both the green and white portions. Add to a large mixing bowl along with the broccoli slaw, shredded cabbage, and shredded carrots. Use clean tongs to toss until well combined.
Slice the skirt steak into thin strips, cutting across the grain. Dress the salad by adding the miso-ginger dressing and tossing again to coat evenly. Plate the salad mixture then top with the sliced steak.
Garnish with toasted sesame seeds, crispy wonton strips, and roasted peanuts (crushed or chopped) and enjoy.
Find more recipes in the Where The Food Comes From Cookbook!
