Is it just me or is anyone else craving all the fruits and veggies this summer???
This summer heat has got me craving fresh and crips salads and doing everything in my power to avoid turning on the oven. But, I’m still wanting to feel full and satisfied after eating, and a bowl of veggies, no matter how big that bowl, just ain’t going to cut it. Now add some perfectly grilled steak and crispy fried onions, and that is a salad I can get behind.
This Easy Steak Salad with Crispy Fried Onions is sure to become your new favourite summer salad. Instead of slaving away in the kitchen, you are spending literally just 10 minutes at your barbecue to grill up some steak. No barbecue? No problem. You can broil them in your oven or even pan sear them in a frying pan.
Anyone else grow up eating those fried onions you can find on your local grocery store shelves? I totally forgot just how good they are! And then I got to introduce my kids to them, and let’s just say we will definitely be buying them on the regular now. Sure, you could make your own fried onions, but honestly, I would much rather be enjoying some extra time outside than spending time inside frying onions over a hot stove.
And just like most of our recipes, this Easy Steak Salad works splendidly as a deconstructed meal. I served the sliced steak, fried onions, cut up veggies, and peanuts separately for the kiddos with some extra dressing for dipping, because anytime there is a dip involved they are two very happy campers.
I am welcoming this heat with open arms and with this Easy Steak Salad!
Dara
Easy Steak Salad with Crispy Fried Onions
Print recipe| Meal type | Main Dish, Salad |
Ingredients
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 3/4 - 1 Pound cross blade steak
- 1 head butter lettuce (torn into large pieces)
- 1/2 Pint grape or cherry tomatoes (halved)
- 1/2 cucumber (chopped)
- 1/4 cup mint (chopped)
- 1/4 cup cilantro (chopped)
- 1/4 cup peanuts
- 2 Tbsp sesame seeds
- 1/4 cup fried onions (ie. French's)
- 2 Tbsp canola oil
- 1 Tbsp honey
- 1 lime (juiced)
Note
If you don't own a barbecue or grill pan, you could broil the steak in the oven for a few minutes on each side. Sub parsley for the cilantro if you prefer.
Directions
| 1. | In a large bowl or zip lock bag, mix together soy sauce, hoisin sauce, rice vinegar and sesame oil. Reserve half of the marinade in a small bowl and add steak to remaining marinade and let marinade in the fridge for 20-30 minutes. |
| 2. | While steak is marinating, layer lettuce, tomatoes, cucumber, mint and cilantro on a large platter. Set aside. |
| 3. | Remove steak from marinade and pre-heat barbecue or grill over medium high heat. Cook steak about 3-5 minutes per side, depending on thickness. Remove and let stand while you prepare the dressing. |
| 4. | Add canola oil, honey and lime juice to reserved dressing and whisk to combine. Slice steak thinly against the grain and layer on top of salad. Top with peanuts, sesame seeds and fried onions and drizzle dressing over top. Toss and serve! |
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