Steak on Salad?
Last evening’s dinner plan started out simply — grilled steak on salad. It’s great when we crave a good salad, but also want a healthy dose of protein. Simplicity morphed on a trip to the farmers market, where I saw some beautiful tatsoi at Sleeping Frog Farms. Tatsoi is a leafy brassica that is closely related to bok choi; it has a spicy, mustardy flavor that is good whether eaten raw or cooked.
The tatsoi changed my dinner plan… for the better! I marinated the steak in some teriyaki sauce (leftover from when I made my Duck Teriyaki). A marinade is the perfect way to tenderize my favorite cut: flank steak. I sautéed the tatsoi with a bit of sesame oil and a pinch of salt, and it made the perfect bed of “salad” for the steak. This does not pretend to be an authentic dish. It is, however, truly delicious, and I imagine you will enjoy it thoroughly. We did.
~ David
Steak Teriyaki with Tatsoi
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Ingredients
- 3 tablespoons teriyaki sauce, purchased or use recipe below
- 2 tablespoons neutral oil, plus 2 teaspoons, divided
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon salt, plus extra as needed
- 10-12 ounces flank steak
- 8 ounces tatsoi leaves, washed, dried and large leaves torn
- 1 teaspoon toasted sesame oil
- sesame seeds, for garnish
Instructions
- Whisk together the teriyaki sauce, 2 tablespoons neutral oil, rice wine vinegar, and 1/2 teaspoon salt. Place it in a shallow bowl or pie plate. Cut the steak into two equal pieces with the grain. Place both pieces in the the marinade and turn several times to coat completely. Cover and refrigerate for 4-8 hours, turning the meat occasionally; the longer the marinade, the more tender and flavorful the flank steak.
- Have a large skillet ready on the stove with the remaining 2 teaspoons neutral oil and the sesame oil.
- Heat a grill to high. When hot, scrape the grate clean, then oil lightly. (A good way to oil the grate is to dip a paper towel in some neutral oil and, using tongs, brush the grate.) Place the steaks on the grill and sear for two minutes on the first side; flip and cook an additional 2-3 minutes.
- I don’t use a thermometer when grilling; I use the poking method. I poke the meat with the flat side of the tongs. If it feels too spongy, it is very rare. If it springs back a bit, it is medium rare. If it doesn’t give at all, well done. But use your own tried-and-true method to check the doneness.
- When the steak is done to your liking, place it on a cutting board and tent with foil; let it rest 5 minutes.
- Meanwhile, bring the skillet to medium high and sauté the tatsoi, sprinkling with some salt. When it has wilted sufficiently (not too much), divide it among two plates. Carve the steaks against the grain at a 45° angle, and arrange atop the greens. Sprinkle with sesame seeds and serve.
- Serves 2. Can be doubled, etc.
© 2025 Copyright Cocoa & Lavender
Eha Carr
March 22, 2025 at 4:19 amDavid – it is past 10 in the evening here and I would so love this now! Looks beautiful and all the ingredients so ‘agree’ with me! Like tatsoi very much . . , and the plate looks delicious . . .
Jim Higgins
March 22, 2025 at 5:02 amLooking forward to creating this at home-sounds (and looks) wonderful@
Cocoa & Lavender
March 22, 2025 at 7:07 amJim — it’s really simple but backs a lot of great flavor. Enjoy!
Cocoa & Lavender
March 22, 2025 at 7:06 amThanks, Eha — I’m glad you like it!
Frank | Memorie di Angelina
March 22, 2025 at 6:34 amTIL what tatsoi is. I love bok choy and its cousins so I’m going to stay on the look out. I”m thinking perhaps our local Asian supermarket might have it.
Cocoa & Lavender
March 22, 2025 at 7:08 amThe thing I liked most about tatsoi, Frank, is that it keeps its gorgeous color after stir frying. Well, that and it tastes amazing!
Barb
March 22, 2025 at 6:59 amThis recipe sounds perfect to welcome Spring! I had not heard of tatsoi, but will look for it now.
Cocoa & Lavender
March 22, 2025 at 7:10 amThanks, Barb — and happy spring! Thought I dint often think of meat as “springlike” I really get what you mean. It’s simple, light, and colorful.
Susan Manfull
March 22, 2025 at 7:21 amWe just bought some flank steak from a nearby butcher who, also, reminded us to cut flank steak against the grain at a 45° angle. Dunno if our local Asian market has tatsoi but I think you are suggesting bok choy as a substitute. We might find this version of steak salad on our table tonight!
Cocoa & Lavender
March 22, 2025 at 10:31 amIt might be just the right season for your Asian market to have tatsoi. I’ll keep my fingers crossed. I hope you enjoy this simple dinner, Susan.
Gerlinde de Broekert
March 22, 2025 at 7:41 amThis looks delicious, I like bok choy but have never heard of tatsoi . I have to look for it.
Cocoa & Lavender
March 22, 2025 at 10:31 amI imagine you’ll be able to find it somewhere out there,Gerlinde, perhaps in an Asian grocer?
Mimi Rippee
March 22, 2025 at 8:13 amBeautiful meal.
Cocoa & Lavender
March 22, 2025 at 10:31 amThanks, Mimi.
Jill W Becker
March 22, 2025 at 10:51 amTaking a flank steak out of the freezer now. This looks delicious. Happy Spring!!
Cocoa & Lavender
March 22, 2025 at 4:33 pmI hope you enjoy it! And a belated (but heartfelt)) happy birthday!
angiesrecipes
March 22, 2025 at 12:04 pmSTEAK for the win! I would double the steak and leave the veggie out LOL…having a fatty chuck eye steak today, entrecote for tomorrow…I am planning to eat steak for the rest of my life.
Cocoa & Lavender
March 22, 2025 at 4:33 pmThat’s funny, Angie. We are sort of doing the opposite… Trying to eat more vegetables and less meat! Glad you like the recipe.
FEL!X
March 22, 2025 at 6:15 pmThis combination is always nice, fresh and delicious!
I also like to use (selfmade: easy!) Teriyaki sauce in many ways.
Tatsoi: must buy some seeds once again, it grows nicely here!
David Scott Allen
March 23, 2025 at 4:50 pmNice that you can grow tatsoi there — it grows well here, too… in the right season.
sherry
March 22, 2025 at 8:41 pmoh this looks so delicious David. We don’t eat much red meat but this is making me hungry! Eha was saying that bok choi is a good sub here in australia. Asian and other supermarkets have that for sure.
cheers
sherry
David Scott Allen
March 23, 2025 at 4:50 pmThanks Sherry. Any Asian green would work well, but bok choi is related.
Mad Dog
March 23, 2025 at 6:43 amThat looks delicious! I often buy flank steak for it’s flavour.
David Scott Allen
March 23, 2025 at 4:51 pmI think it has the best flavor of all the steaks, except maybe a ribeye. But the flank is leaner which is nice.
Ronit
March 23, 2025 at 8:13 amBeautiful! Can’t beat this tasty combination of Teriyaki flavors, rare meat and greens. Tatsoi is new to me, so I’ll keep an eye for it. Thanks for introducing. 🙂
David Scott Allen
March 23, 2025 at 4:52 pmThanks, Ronit. The tatsoi is a nice foil for the steak but many other Asian greens would work.
Ben | Havocinthekitchen
March 23, 2025 at 4:15 pmBeautifully plated and styled, David. The steak looks great and so inviting – so perfectly cooked and juice. Nicely done!
David Scott Allen
March 23, 2025 at 4:53 pmThanks so much, Ben — it is exactly the way I like my steak.