Asian Steak Salad with Teriyaki Sauce

  • People

    Serves : 4

  • Prep Time

    35 min.

  • Cooking Time

    8 min.

  • Method



the Ingredients

Asian  Steak  Salad With  Teriyaki  Sauce 346X318
  • 1 skirt steak, approx. 500 g
  • 1 cucumber
  • 1 red onion
  • 3 spring onions
  • 2 oakleaf lettuce – or other lettuce
  • 1 tbsp sesame seeds
  • Salt & pepper
  • Teriyaki sauce (approx. 175 ml)
  • 125 ml soy sauce
  • 50 ml water
  • 60 g cane sugar
  • 12 g ginger
  • 3-4 cloves of garlic
  • 1 tsp cornflour + 2 tbsp water


Fresh steak salad with teriyaki sauce

In the kitchen:
  • Prepare the teriyaki sauce first to give it time to cool before serving. Put the soy sauce, water and sugar in a saucepan. Peel the ginger and grate finely, peel and crush the garlic, then add both to the pan. Thicken the sauce using cornflour mixed with water.
  • Boil the teriyaki sauce over a medium heat for 3-4 minutes until thick, stirring continuously. Then put the sauce in the refrigerator. 
  • Now prepare the vegetables. Peel the cucumber and cut into rustic pieces. Peel the red onion, halve and slice thinly. Wash the spring onions and lettuce, then slice the spring onions thinly. 
  • Mix the lettuce leaves with the red onion, spring onions and cucumber, then sprinkle with sesame seeds. The seeds can be toasted to bring out their nutty flavour.
  • Season the steak with salt and pepper.
At the barbecue:
  • Prepare the barbecue for direct heat, approx. 220°C. If using a charcoal barbecue, you will need just under half a chimney starter of lit briquettes.
  • Grease the cooking grate with a little oil. Place the steak on the grate and cook over direct heat for approx. 4 minutes each side. When the steak reaches a core temperature of 58°C, remove from the barbecue. Allow to rest for 8-10 minutes before slicing thinly and arranging on the lettuce. Serve with the teriyaki sauce.

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