Sesame Ginger Steak Salad with Sweet Chili Lime Dressing

This vibrant steak salad brings together tender, sesame-crusted beef with a lively sweet chili lime dressing. The steak is seared to perfection, then thinly sliced and served over a bed of mixed greens, cucumber and grape tomatoes. A sprinkle of crispy fried onions and peanuts adds the perfect crunchy finish.

Ready in just 20 minutes, this dish is ideal for a quick weeknight dinner that feels special. The combination of savory steak, tangy dressing and fresh vegetables makes every bite satisfying.

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Ingredients

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lime. Trim the mini cucumber and slice into thin rounds. Halve the grape tomatoes.
2. Pat the ranch steak dry with paper towels and thinly slice crosswise. Transfer to a medium bowl and season with the sesame ginger crunch, a pinch of salt and pepper. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the steak and cook, stirring occasionally, to desired doneness, about 3-5 minutes. In the last minute of cooking, stir in the garlic-ginger scallion paste, half the sweet chili sauce and the juice from one lime wedge (use two wedges for 4 servings).
3. Meanwhile, in a small bowl, whisk together the rice wine vinegar, remaining sweet chili sauce, 2 tablespoons olive oil and the juice from one lime wedge (use 4 tablespoons olive oil and juice from two lime wedges for 4 servings).
4. In a large bowl, toss the mixed greens, cucumber slices and tomatoes with as much dressing as you like. Season with salt and pepper to taste. Divide the salad between shallow bowls. Top with the cooked steak. Garnish with crispy fried onions and peanuts. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin or flank steak. Adjust cooking time as needed.

What can I use instead of sesame ginger crunch?

Mix together toasted sesame seeds, ground ginger and a pinch of salt and pepper as a substitute.

Is this salad gluten-free?

The recipe contains wheat from the crispy fried onions and possibly the sesame ginger crunch. Check labels for gluten-free versions.