Back to Recipe Menu

A steak salad with Asian flavours


  • Cook the steaks on a preheated, lightly oiled ridged grill (or BBQ) to medium, seasoning once sealed. Set aside to rest, before finely slicing on the diagonal.
  • Combine the spring onions, sugar, ginger, garlic, chillies, rice vinegar, soy, olive oil and seasonings until the sugar has dissolved.
  • Toss the remaining ingredients with dressing to taste in another bowl.
  • Then arrange the sliced steak around a plate (or two), sprinkle generously with the dressing and mound the salad in the centre, serving any extra salad on the side.


  • 2 x 180 gm steaks, trimmed of all fat & sinew
  • olive oil spray
  • sea salt & freshly ground pepper
  • 4 spring (green) onions, finely chopped
  • 1 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 small red chillies, finely chopped
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • ¼ cup olive oil
  • 1 red onion, very finely sliced
  • 8 cherry tomatoes, quartered
  • ½ telegraph (continental) cucumber, finely sliced on the diagonal
  • a handful of coriander sprigs
  • a handful of bean shoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm