It’s a true pleasure to style and shoot pretty food. Fresh fruits and vegetables rock it better than most foods when it comes to having their picture taken. Like this Asian BBQ Salad with Wasabi Ginger Dressing. This salad not only tastes phenomenal, it looks gorgeous. And it’s wholesome, diet friendly and easy to throw together. I made a wasabi ginger dressing that does double duty as a marinade for the steak to simplify prep and layer flavours.
The salad is full of crunchy veggies, fresh herbs, a lively salad dressing and juicy char-grilled steak. My mouth is watering just writing about it. For this recipe I used skirt steak. It’s inexpensive and flavourful, although is touted as being a lesser, tougher cut of meat. Cut the steak correctly against the grain, marinate it for a short time and cook it on a hot barbie, and you’ll be rewarded with steak that’s tender and delicious. While the meat was marinating, I prepped my veggies, assembled them in a pan then added the steak when it was cooked.
You can serve the salad on a platter, in a bowl or like I did for my prep – in an old baking pan and have everyone help themselves. This is especially cool for a backyard barbie. I like to save on washing up and time so I generally plate meals before serving. Both ways will work.
A serving of this salad is approximately 291 calories. There’s only two of us (and our puppies) so my hubby and I had the salad for dinner one night and the leftovers, I turned into salad rolls that he ate on for a couple of days.
What was so great about doing this is the second night was a no-cook meal which also meant, little to no clean-up. I’m not a fan of leftover salad that’s been dressed but this worked perfectly for the salad rolls. All I really had to do was to cut the steak into thin strips and soften-up a few rice paper rounds. And voila, dinner was done!
Serve the rolls whole or cut these suckers in half to show the pretty filling. I’m not eating much rice at all these days but the large rice paper rounds I used only have 34 calories EACH! Isn’t that crazy?! With the rice paper and steak salad each roll only has approximately 140 calories. I can only usually eat a couple. So that’s a healthy, filling, low cal and inexpensive meal…who doesn’t love that?!
Before I sign-off…here’s an update where I’m at with my dieting and the cooking videos (that I know you’re all busting to watch). Life got pretty crazy the last few weeks and I dropped the ball quite a bit with dieting. We were eating out which for me is far too much temptation than I am ready for right now. Instead of looking at this derailment and saying “screw it” like I’ve done in the past, this time I just kept going, sticking with it as best I could. I did learn something – getting busy is yet another excuse for not exercising and not sticking to my plan. I’m working on not letting this happen again by being more prepared, not giving in and putting my health first. It’s a journey and I’ve managed to get the caboose back on the tracks this week thank god. The cooking videos are still a work in progress. Once we start to upload them in the next couple of weeks, the plan is to upload one a week so you can follow my weight loss journey. Until next time, never give up on your goals.
- WASABI GINGER SALAD DRESSING & MARINADE
- 1/4 cup seasoned rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame seed oil
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon wasabi paste
- 2 tablespoons grated fresh ginger
- 2 tablespoons sweet chili sauce
- 2 large garlic cloves, chopped
- STEAK SALAD
- 2 lbs (907g) skirt steak
- 4 oz (113g) snow peas, cut julienne
- 3 cups thinly shredded red cabbage
- 2 cups chopped romaine (coz) lettuce
- 2 cups coarsely grated carrot
- 3 small cucumbers, halved crossways and cut into strips
- 1/2 cup thinly sliced green onions
- 1/3 cup cilantro (coriander) leaves
- 1/3 cup mint leaves
- toasted, chopped cashews, for garnish
- For the dressing: Place all the dressing/marinade ingredients in a tall container and use a hand blender to blend until smooth (or place in a stand blender and blend until smooth). Place half of the mixture into a re-sealable plastic bag or shallow dish, this will become the marinade for the steak. Place the remaining mixture in a sealed jar in the fridge until ready to use, this will become the dressing for the salad.
- For the salad: Remove the tough membrane from steak. Cut steak on an angle, against the grain, into about 1/4 inch (6mm) thick slices (these will be like mini steaks). Add steak to marinade; stir to ensure steak is coated in marinade. Seal bag (or cover dish) and refrigerate 30 minutes or a few hours if time permits.
- Place julienned snow peas into a small pot of salted boiling water for 10 seconds, stirring gently until bright green; drain. Place peas in a bowl of iced water; let stand 5 to 10 minutes until cold and bright; drain well.
- Barbecue steak slices on hot, greased grill for 1 to 2 minutes per side until steak is has grill marks and is about medium-rare or medium. You want to get a little charring on the steak without over-cooking the inside.
- Toss peas, cabbage, lettuce, carrot, cucumbers, green onions, cilantro and mint together in a large bowl. Drizzle with three-quarters of the remaining dressing; toss to coat. Arrange steak over salad; drizzle with remaining dressing. Sprinkle with cashews if desired.
- LEFTOVERS RECIPE
- ASIAN BBQ STEAK SALAD ROLLS
- 9-inch (23cm) rice paper rounds
- leftover bbq steak, cut into thin strips
- leftover salad
- chopped cashew pieces, optional
- sweet chili or sriracha sauce, to serve
- Soak each rice paper round in warm water for 20 to 30 seconds until softened.
- Working one at a time, remove rice paper from water and lay it flat on cutting board. Place steak horizontally towards bottom of rice paper (part nearest you) leaving approximately 1-inch (2.5cm) gap either side. Place salad and cashews on steak. Fold side of rice paper in, then roll-up starting with section closest to you. You want to roll fairly firmly. Place rolls on light greased plate or tray. Keep covered until you’ve finished rolling.
- I like to cut the rolls in half and stand them up so the filling is visible. Serve these with sweet chili or sriracha sauce. How many this makes depends on your leftovers. We had half of our salad leftover because there’s just the two of us.