Asian-Infused Strip Steak Salad with Roasted Cauliflower and Sunflower Seeds
This Asian-Infused Strip Steak Salad is a bold, vibrant dish! Tender, seared strip steak is served over crisp spring greens, roasted cauliflower, sweet bell peppers, and crunchy snow peas. Topped with sunflower seeds and drizzled with a zesty soy-lime vinaigrette, every bite is fresh, savory, and packed with flavor!
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Servings: 3
Ingredients
- 12 oz Butcherbox strip steak
- 1 head cauliflower
- 4 cups mixed spring greens
- 1 cup snow peas
- 1 red bell pepper
- 1/4 cup sunflower seeds
- 2 stalks green onions
- 1 tsp olive oil
- Salt and pepper to taste
Dressing:
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp honey or maple syrup
- 1 pc ginger
- 1 garlic clove minced
Instructions
Preparation:
- Preheat the oven to 425°F (220°C).
- Pat the 12 oz strip steak dry with paper towels. Season both sides with salt and pepper to taste.
- In a small bowl, whisk together, 1-inch piece ginger, grated together with 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp honey or maple syrup, 1 minced garlic clove. Set aside
- Cut the cauliflower into bite-sized florets.
- Trim the snow peas and slice the red bell pepper thinly. Slice the green onions.
How to Cook:
- Toss the cauliflower florets with 1 tbsp olive oil and Salt and pepper to taste
- Spread the cauliflower on a baking sheet and roast for 20-25 minutes, stirring midway, until golden brown and tender.
- Heat a skillet over medium-high heat. Cook the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
- Let the steak rest for a few minutes, then slice thinly against the grain.
- In a large bowl, combine the mixed spring greens, snow peas, sunflower seeds, red bell pepper and the roasted cauliflower.
- Add the sliced strip steak on top. Drizzle with the soy lime vinaigrette and toss gently to combine. Garnish with sliced green onions.
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