This teriyaki steak salad is the perfect meal for a hot summer day and it’s easy to prepare too.
Light And Easy Summer Meal
We are approaching the hot and humid days of summer–although you’d never know that if you live in upstate New York!
However, once it does get oppressively hot and humid, most of us look to ways we don’t have to heat our kitchens. One sure way not to heat the kitchen is to cook outside on your BBQ grill! And this teriyaki-flavored London broil fills that requirement.
If you plan accordingly, you will get one hot meal out of this recipe plus a cold “leftover” meal. This steak also tastes great cold–I personally think it tastes better!
Mix Those Greens
Variety is the spice of life and that also applies to salads.
Many of us are partial to one variety of lettuce. My first pick is Romaine, but it gets a little boring just using that so lately I’ve been mixing it up so to speak and using some more unusual veggies.
Recently, I have discovered some unusual lettuces and one I like is a hydroponically grown butter lettuce. I’ve been including that in mixed greens lately. With this dish, because of the sweetness of the marinade and the dressing, I include radicchio because it’s bitter undertones compliment the sweetness.
Choose your favorites, as pretty much anything goes here.
Yummy Asian Dressing
The accompanying sesame soy dressing is so good, you’ll use it for more than just this steak salad!
The nuttiness of the dark sesame oil makes this vinaigrette special–at least to my taste. I don’t often include them, but a tablespoon or two of toasted sesame seeds are a nice addition.
- 2-3 lbs top round london broil
- ½ cup soy sauce (I use low-sodium)
- ½ cup mirin (see NOTES)
- ¼ cup sugar
- 1 tbs dark sesame oil
- 2 cloves garlic, crushed
- 1 tsp ground ginger -OR- 1 tbs fresh grated
- 1⁄2 cup soy sauce
- 1⁄4 cup unseasoned rice vinegar
- 1⁄4 cup canola oil
- 2 tablespoons toasted sesame seed oil
- 1⁄2 cup sugar
- 2 tablespoons water
- Mix all marinade ingredients in a small bowl, making sure sugar is completely dissolved.
- Place steak in a large plastic zipper freezer bag; pour in marinade. Seal and turn the bag several times to coat the meat with the marinade.
- Place in the fridge and let it sit for 6-8 hours. Remove the meat from the fridge about 30 minutes before cooking so the meat can come to room temperature
- Grill over high heat on an outside BBQ for about 8 minutes each side for a 1-2-inch thick steak for rare. About 10 minutes each side for medium and 12 minutes each side for well. These times are just an approximate guide—always use an instant meat thermometer to test meat doneness.
- For Dressing: Mix all ingredients together until the sugar dissolves. Refrigerate until ready to use.
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