This salad is so filling and flavorful that you'll forget you're even eating salad. I've never been a big salad person, but this recipe is tasty enough that I could eat it every week.

Serves 3 to 4


For the steak:
  • Teriyaki marinade (see separate recipe)
  • 1 pound flank steak, preferably grass fed

    For the salad dressing:
  • 1/4 cup olive oil
  • 2 Tbsp. soy sauce (preferably low sodium)
  • 1 Tbsp. rice wine vinegar
  • 1 tsp. peeled and minced fresh ginger
  • 2 tsp. honey
  • 2 tsp. freshly squeezed lime juice
  • Cayenne pepper, to taste

    For the salad:
  • 1 head lettuce, preferably Boston, Bibb or butter lettuce
  • 2 cups fresh spinach leaves
  • 1 carrot, peeled and diced
  • 1 red bell pepper, cored, seeded and diced
  • 1/2 cup chopped, fresh cilantro
  • 1/3 cup sliced green onions (white and light green parts)
  • Sesame seeds (optional)


    To make the steak, pour the teriyaki marinade into a medium-size shallow dish, such as a square baking dish. Submerge the steak in the marinade, then cover and refrigerate for at least 20 minutes, or up to 24 hours for more intense flavor.

    For the dressing, blend all the dressing ingredients using a countertop blender or handheld immersion blender. Set aside.

    Preheat a gas grill to about 400 (medium-high).

    To assemble the salad, in a large bowl toss the lettuce, spinach, carrot, bell pepper, cilantro and green onions.

    Grill the steak for 5 to 6 minutes on each side, or until light pink in the middle. Let the steak rest for a few minutes, then slice it into thin strips, cutting across the grain.

    Toss the salad with the desired amount of dressing and the sesame seeds, if desired, and serve immediately with steak slices on top.

    From 100 Days of Real Food: How We Did It, What We Learned, and 100 Easy, Wholesome Recipes Your Family Will Love (William Morrow Cookbooks) by Lisa Leake.

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