Sesame Ginger Steak Salad

Sliced grilled beef barbecue Striploin steak and salad with tomatoes and arugula on cutting board close-up

Ingredients (serves 4)

1 lb hanger or skirt steak

2 large carrots

2 zucchini

1 head of cabbage

1 Tbsp minced ginger

1 bunch of chopped cilantro

1 bulb of celery root

1 bunch scallion

Dressing Ingredients

1 Tbsp Dijon mustard

1 oz soy sauce

2 Tbsp chopped ginger

1/4 c orange juice

1 tsp sesame oil

1 shallot

2 Tbsp rice wine vinegar

1/2 c of vegetable oil

Pinch of salt


This salad is fairly easy to make. However, the quality of the salad relies heavily on thin precision knife cuts of the vegetables. This recipe will be a good test of your knife skills in the kitchen, and, this being said, you will need a mandolin food slicer to cut proper thin julienne (or long, thin, stick like cuts).

First you want your vegetables clean, so wash them and peel the ones that have skin, like carrots and celery root. Now carefully adjust your mandolin to a very thin setting and begin slicing the vegetables. Then, line up the pieces and finish the job with a chef knife. The result should be long thin slices of vegetables. Mix all vegetables and herbs in a bowl and set aside.

Cut the steak into strips (always cut against the grain). Heat the grill and marinate the steak in a bit of soy sauce and some of the dressing you’ve made while the grill heats. You can mix the vegetable salad with the remaining dressing just before you put the steak on the grill because it will not take long to cook.

Plate the salad and top with the hot, juicy steak and enjoy.


Put all ingredients except the oil in your blender cup and blend on high, slowly adding the oil and maybe just a bit of warm water to set the emulsion.

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