Total Time
1hr 50mins
Prep 30 mins
Cook 1 hr 20 mins

This recipe uses a fabulous technique that gives you more flavor than regular marinating does - you put the meat in the marinade AFTER you cook it!

Ingredients Nutrition


  1. Combine all marinade/dressing ingredients in a jar and shake well.
  2. An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
  3. If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
  4. Grill steak to desired doneness.
  5. Let rest 10 minutes.
  6. Slice the steak thinly across the grain of the meat.
  7. Put slices in a bowl and pour half of the dressing/marinade over them.
  8. Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
  9. Put greens on a large platter or on 6 individual plates.
  10. Arrange vegetables in a decorative manner on greens.
  11. Place beef slices in the center of the salad.
  12. To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
  13. It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
  14. Pass extra marinade/dressing on the side.
  15. Cooking time includes time for meat to come to room temperature.


Most Helpful

We thought this was good and the dressing is made of ingredients I always have on hand. I will be using this dressing/marinade again and again and any kind of steak/chicken salad.

Aspiring Chef Rita October 04, 2007

We really liked the steak marinated in the dressing after cooking. This technique works well, and gave the meat a lot of flavor. I might try using light soy sauce to cut the saltiness though, because we thought it was a little too salty/strong for the salad greens. Thanks for sharing this recipe.

PanNan November 17, 2004

This was good. My boyfriend (who rarely likes my cooking) asked when I was making it again. He also suggested adding bean sprouts and water chestnuts for more crunch and more of an Asian flavor if desired.

jessieng July 11, 2004

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