Asian Spinach Steak Salad

Asian Spinach Steak Salad


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Dinner and salad is served together in this tangy steak and spinach dish.

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Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

1 serving


  • 4 ounces baby spinach
  • 1/4 cup extra-virgin olive oil, divided
  • 2 tablespoons fresh lime juice
  • 1 teaspoon light or dark brown sugar
  • 1 tablespoon low-sodium soy sauce
  • 1 sweet red onion, cut into 1/4-inch half-moons
  • 1/2 pound skirt steak (thin sliced)
  • 1/3 cup shredded carrots

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Whisk together 2 tablespoons olive oil, the garlic, lime juice, sugar, and soy sauce in a small bowl; set aside.
Heat 1 tablespoon olive oil in a cast-iron skillet. When oil is hot but not smoking, sauté onion, stirring constantly, for 3 minutes. Transfer onion to a bowl with spinach.
Add remaining 1 tablespoon olive oil to skillet. Sear steak over medium-high heat about 3 minutes per side or until medium-rare. Remove skillet from heat, and immediately transfer the steak to a cutting board; let rest.

Return skillet to heat, and add soy and lime juice to pan with medium-high. Stir constantly to deglaze skillet and loosening brown bits on bottom. Cover and keep warm.
Arrange steak over onions, carrots, and greens. Drizzle with sauce and serve

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