Labor Day has come and gone, which means grilling season for many is quickly nearing its end. Yes, we can pause to mourn, but we can also just take our steak-eating indoors. This sweet, salty, and savory steak salad can be made year round as long as you have a saute pan or skillet and a few ingredients. It’s delicious, filling, and about as lean as anything containing steak can be.
What you’ll need:
1 lb strip steak
8 oz baby spinach
3/4 cup broccoli, stalks only, shredded
1/2 cup carrots, shredded
1/3 cup red onion, chopped
1/2 cup soyaki sauce
Toasted sesame oil
First, marinade the steak in the soyaki sauce and add black pepper to taste. Let sit in a plastic bag for 30-45 minutes.
Then, heat some olive oil and sesame oil in a pan and add the steak. Cook the steak for at least five minutes on a side, or until it reaches the desired texture. Add any additional black pepper and soyaki sauce to taste.
Toss the salad together in a large bowl and slice the steak.
Plate the salad and top with the steak to serve.