This vibrant salad combines smoky charbroiled steak with an array of fresh veggies, crunchy cashews, and an irresistible Asian-inspired dressing. It’s a flavor-packed meal that’s satisfying yet light and healthy.
About the Recipe
Sometimes a hearty salad is exactly what you need – something satisfying yet fresh, with layers of flavors and textures in every forkful. That’s where this Charbroiled Beef Salad comes in. The smoky char on the beef pairs beautifully with the bright crunch of peppers and lettuce. Earthy mushrooms and roasted cashews add an irresistible umami depth. And then there’s that dressing. With its perfect balance of tangy, salty, sweet, and spicy notes, it’s the kind of thing you’ll want to lick right off the plate.
Why You’ll Love This Recipe
Let’s be honest, salads can sometimes leave you feeling a bit.unsatisfied. Not this one. The succulent chargrilled steak provides plenty of protein to keep you full. The array of veggies delivers a wonderful crunch and freshness. And that addictive dressing? It brings so much punchy flavor, you’ll be craving this salad again and again. It’s a complete meal that somehow still feels light and energizing. Plus, it comes together easily for a delicious lunch or simple dinner.
Charbroiled Beef Salad
Cooking Tips
- Get your grill or grill pan ripping hot for those coveted charred edges on the steak.
- Toss the salad with just enough dressing to lightly coat everything. You can always add more.
- Let the steak rest briefly before slicing to keep those juices locked in.
- Use a combination of sturdy lettuces like romaine and soft leaves like green leaf or butter lettuce.
Serving and Storing Suggestions
This salad serves 4 as a main dish. For the best texture, dress the salad right before serving rather than making it too far in advance. Leftover steak and veggies can be stored separately from the dressed salad for 2-3 days. Total prep time is around 30 minutes.
Similar Recipes
- Thai Beef Salad with Mint and Lime
- Vietnamese Lemongrass Beef Salad Bowls
- Steak Salad with Balsamic Vinaigrette
- Chimichurri Flank Steak Salad
- Southwest Steak Salad
Nutrient Benefits
This salad packs in nutrients from all the food groups. The steak provides iron, zinc and B vitamins. Bell peppers are loaded with vitamin C. Cashews offer a dose of healthy fats and magnesium. Mushrooms are a good source of antioxidants like selenium. And the vibrant greens deliver folate, vitamin K and fiber. A rainbow of nutrients in every bite.
Charbroiled Beef Salad
Ingredients
- 2/3 cup Dried Oyster Mushrooms
- 600 gms Sirloin or Top round Steak
- 2 Red Capsicums (seeded and thinly sliced)
- 1/4 cup Cashew Nuts (roasted)
- Red and Green Lettuce Leaves
- Mint Leaves to garnish
For the Dressing:
- 2 tbsp Sesame Oil
- 2 tbsp Fish Sauce
- 2 tbsp Sweet Sherry
- 2 tbsp Oyster Sauce
- 1 tbsp Lime Juice
- 1 Fresh Red Chilli (seeded and chopped finely)
Instructions
- To make the dressing, place the sesame oil, fish sauce, sherry, oyster sauce, lime juice and red chilli in a bowl. Whisk to combine.
- Place the mushrooms in a bowl, then cover with boiling water and let it stand for 20 minutes.
- Drain and cut into thin slices.
- Charbroil the beef for 5 minutes, turning once, either on a ridged grill pan or under the broiler.
- Cook a little longer if you do not like the meat rare.
- Slice the steak into thin strips and place in a bowl with the mushrooms, capsicums and cashew nuts.
- Add the dressing and toss together.
- Arrange the lettuce on a serving platter and place the beef mixture on top.
- Garnish with the mint leaves and serve.
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Frequently Asked Questions
Can I use a different cut of steak?
Surely. While sirloin or top round work great, you can use your favorite steak like ribeye, flank steak or even leftover grilled steak. Just be mindful of adjusting the cook time based on the thickness.
What can I use instead of oyster mushrooms?
Any mushroom variety will work nicely. Try sliced cremini, shiitake or even canned mushrooms. You can also omit them entirely if you’re not a fan.
Is there a shortcut for the dressing?
This tangy sesame-lime dressing is so tasty and easy to make from scratch. But in a pinch, you could use a store-bought Asian vinaigrette or sesame ginger dressing instead.
Can I make this salad vegetarian?
For sure. merely omit the steak and load up on extra mushrooms, bell peppers, cashews and maybe some shredded cabbage or carrots for added veggies. The dressing is already vegetarian-friendly.
How can I add more protein?
In addition to the steak, you could top this salad with sliced grilled chicken breast, sautéed shrimp or even some cubed baked or grilled tofu for extra plant-based protein.
