Teriyaki Steak Salad and Strawberries

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat, while pork is often less expensive.

teriyaki sauce

🥗Healthier: soy sauce + honey

💰Cheaper: soy sauce

Soy sauce with honey mimics teriyaki flavor with fewer calories.

Prepare the teriyaki salad dressing by adding grated ginger, olive oil, tamari, and apple cider vinegar to a small bowl.

Stir until all ingredients are well combined, then cover with cling wrap and refrigerate until needed.

Roast sesame seeds in a dry skillet over medium heat, stirring occasionally until they turn light golden and smell nice.

Immediately remove the sesame seeds from the skillet and place them in a cold bowl to stop them from burning.

Ask the butcher for a 3-inch thick steak or choose the thickest steak available.

Season both sides of the steak with ground pepper only.

In the same skillet used for the sesame seeds, heat coconut oil or bacon fat over high heat until melted.

Sear the steak in the hot skillet for 1 to 2 minutes per side to lock in juices, then sear the perimeter by leaning the steak against the edge of the pan.

Reduce the heat to medium and cook the steak for several minutes per side to your desired doneness, preferably medium rare or medium.

Set the cooked steak aside for 10 minutes to rest before slicing into thin wedges against the grain, no thicker than 1 cm or 1/4 inch thick.

Wash the baby spinach and pat dry to avoid sogginess, then tear the leaves into bite-sized pieces.

Combine the torn romaine and baby spinach in a large salad bowl and toss together.

Take one serving of mixed greens and place it onto a plate, then add thinly sliced mushrooms and strawberries on top.

Arrange the sliced steak creatively on the salad, tucking larger pieces underneath the leaves and placing smaller pieces on top.

Before serving, pour three tablespoons of the prepared teriyaki salad dressing over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens