Asian-Style Grilled Beef Salad

Gluten-Free | Dairy-Free | Nut-Free
Enjoy the sweet and savory goodness of grilled flank steak on a bed of fresh summer vegetables in this Asian-inspired salad. Slice the steak thinly and enjoy a low-carb, nutrient-dense meal that will satisfy all of your taste buds.
Prep Time15 mins
Cook Time15 mins
Course: Salad
Cuisine: Japanese
Keyword: Beef, gluten free, Grilled, Salad
Servings: 4
Calories: 231kcal


  • ¼ cup

    freshly squeezed

  • 1 tablespoon low-sodium tamari or gluten-free soy sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • ¼ teaspoon red pepper flakes
  • 1 pound grass-fed flank steak
  • ¼ teaspoon salt
  • Pinch freshly ground black pepper
  • 6 cups chopped leaf lettuce
  • 1 cucumber, halved lengthwise and thinly cut into half moons
  • ½ small red onion, sliced
  • 1 carrot, cut into ribbons
  • ¼ cup chopped fresh cilantro


    In a small bowl, whisk together the lime juice, tamari, olive oil, garlic, honey, and red pepper flakes. Set aside.
  • Season the beef on both sides with the salt and pepper.
  • Heat a skillet over high heat until hot. Cook the beef for 3 to 6 minutes per side, depending on preferred doneness. Set aside, tented with aluminum foil, for 10 minutes.
  • In a large bowl, toss the lettuce, cucumber, onion, carrot, and cilantro.
  • Slice the beef thinly against the grain and transfer to the salad bowl.
  • Drizzle with the dressing and toss. Serve.
  • Substitution tip: To save on prep time, use a packaged, prewashed baby greens salad mix in place of the chopped lettuce.


Excerpt from Diabetic Cookbook and Meal Plan for the Newly Diagnosed: A 4-Week Introductory Guide to Manage Type 2 Diabetes, by Lori Zanini RD CDE, published by Rockridge Press. Copyright © 2018 by Callisto Media. All rights reserved.