Japanese-Inspired Steak Salad
Loosely Japanese-inspired, our recipe boasts a sweet and savory soy garlic marinade and a crunchy sesame edamame salad that’s flavor-packed with coconut, green onion, serrano and mint. It’s fresh tasting and refreshingly easy to make — total prep and cook time clock in at about 25 minutes.
Recipe source: Ingredient
Recipe source: Ingredient
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Japanese-Inspired Steak Salad
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 -1-pound L&B Premium Choice Beef Porterhouse Steak
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
FOR THE MARINADE: ½ cup plus 2 tablespoons soy sauce, divided
½ cup mirin
1-inch knob ginger, thinly sliced
4 garlic cloves, crushed
FOR THE SALAD DRESSING: 1 ½ tablespoons tahini
1 tablespoon agave nectar
Zest and juice from 1 small lime
1 tablespoon toasted sesame oil
FOR THE SALAD: 12 ounces shelled edamame, thawed
2 cups shredded red cabbage
¼ cup unsweetened shredded coconut
4 green onions, thinly sliced
1 serrano pepper, small diced
⅓ cup cashews, roughly chopped, for topping
Mint leaves, torn for garnish
Directions
- On a large cutting board, season both sides of the porterhouse steak with salt and pepper.
- TO MAKE THE MARINADE: In a large bowl, stir together ½ cup of soy sauce, mirin, sliced ginger and crushed garlic cloves. Add the steak, turning to coat. Cover the bowl and marinate in the refrigerator for at least one hour or up to overnight.
- Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and shake off any excess. Pat the steak dry with a paper towel and add it to the skillet.
- Cook for 2 minutes, flip and cook for 2 minutes until deeply browned and registers 140 F on an instant-read thermometer for medium doneness. Cook for an additional 1 minute on each side for medium well. Remove the steak from the skillet and let it rest for 10 minutes on a cutting board.
- TO MAKE THE SALAD DRESSING: in a small bowl, whisk together the remaining 2 tablespoons soy sauce, tahini, agave nectar, lime zest, lime juice and sesame oil until combined.
- TO ASSEMBLE THE SALAD: In a large bowl, combine the edamame, red cabbage, shredded coconut, green onions and serrano pepper. Add half of the dressing and toss to combine.
- Slice the steak against the grain and divide it among 2 plates. Add the salad and top with chopped cashews, torn mint leaves and the remaining dressing. Leftovers can be stored in an airtight container for up to 3 days.
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Premium Choice Beef Porterhouse Steak, 1.15 Pound
$21.84 avg/ea$18.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Kikkoman Soy Sauce, 5 Ounce
$2.29$0.46/oz
Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Wine, 10 Ounce
$7.29$0.73/oz
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Ziyad Tahini, 16 Ounce
$11.29$0.71/oz
Agave in The Raw Organic Agave Nectar, 18.5 Ounce
$8.49$0.46/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Eden Selected Toasted Sesame Oil, 5 Ounce
$9.29$1.86/oz
Seapoint Farms Edamame Shelled Soybeans, 12 Ounce
$3.99$0.33/oz
Dole Shredded Red Cabbage, 10 Ounce
$3.99$0.40/oz
L&B Shredded Coconut, 5 Ounce
Deal
$3.49 was $3.99$0.70/oz
Green Onions Bunched, 1 Each
$1.49
Serrano Peppers, 0.06 Pound
$0.48 avg/ea$7.99/lb
L&B Raw Cashews, 11 Ounce
$12.49$1.14/oz
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
Directions
- On a large cutting board, season both sides of the porterhouse steak with salt and pepper.
- TO MAKE THE MARINADE: In a large bowl, stir together ½ cup of soy sauce, mirin, sliced ginger and crushed garlic cloves. Add the steak, turning to coat. Cover the bowl and marinate in the refrigerator for at least one hour or up to overnight.
- Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and shake off any excess. Pat the steak dry with a paper towel and add it to the skillet.
- Cook for 2 minutes, flip and cook for 2 minutes until deeply browned and registers 140 F on an instant-read thermometer for medium doneness. Cook for an additional 1 minute on each side for medium well. Remove the steak from the skillet and let it rest for 10 minutes on a cutting board.
- TO MAKE THE SALAD DRESSING: in a small bowl, whisk together the remaining 2 tablespoons soy sauce, tahini, agave nectar, lime zest, lime juice and sesame oil until combined.
- TO ASSEMBLE THE SALAD: In a large bowl, combine the edamame, red cabbage, shredded coconut, green onions and serrano pepper. Add half of the dressing and toss to combine.
- Slice the steak against the grain and divide it among 2 plates. Add the salad and top with chopped cashews, torn mint leaves and the remaining dressing. Leftovers can be stored in an airtight container for up to 3 days.