This mixed greens salad with bell peppers and a soy ginger vinaigrette is topped with a rare steak for a light and refreshing spring or summer lunch!

Seared Tuna or Steak Salad with Soy Ginger Vinaigrette

Course: Main Course, Salad
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Author: Caroline Lindsey
This mixed greens salad with bell peppers and a soy ginger vinaigrette can be topped with a rare steak or seared tuna for a light and refreshing spring or summer lunch! 
Print Recipe

Ingredients

For the salad

  • 1 lb sirloin steak or tuna steak
  • 1 recipe Pineapple Teriyaki Marinade if using tuna
  • Salt and pepper
  • 5 oz mixed greens
  • 1/2 red bell pepper sliced into thin half-rings
  • 1/2 orange bell pepper sliced into thin half-rings
  • 2-3 medium carrots grated, about 1/2 cup
  • sesame seeds optional

For the dressing

  • 1/2 tsp freshly grated ginger root
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 3 tbsp olive oil

Instructions

If using tuna

  • Marinate tuna in Pineapple Teriyaki Marinade at least 2 hours or overnight if possible.
  • Preheat indoor grill (like The Griddler) to high heat or a skillet to medium high heat. Grill tuna for 2 minutes per side per half-inch thickness for a rare steak, or 3 minutes per side per half-inch thickness for medium. Tuna may require an extra minute or so per side if cooking in a skillet instead of on a grill. Let rest for 5 minutes before slicing. 

If using steak

  • Take steak out of refrigerator and let it come to room temperature, covered. Preheat indoor grill (like The Griddler) to high heat or a skillet to medium high heat. Sprinkle both sides of steak with salt and pepper, then drizzle with olive oil and rub into the steak. Grill for 4-5 minutes per side for a medium rare steak. Let rest for 5 minutes before slicing. 

For the salad

  • Combine all dressing ingredients and mix well.
  • In a large salad bowl, combine greens, carrots, and bell peppers. Toss with 2/3 of the dressing and divide between two plates. Top with sliced tuna or steak and drizzle with the remaining dressing. Top with sesame seeds, if desired.