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Grilled Asian steak salad with crisp green leaf lettuce topped with sauteed red bell pepper, carrots and snow peas and strips of tender flank steak with fresh green onion and cilantro on a white platter over a rust colored table linen. There are black forks ready to be picked up to enjoy this salad.

Easy Grilled Asian Flank Steak and Veggies Salad

This Easy Grilled Asian Flank Steak Salad and Veggies Salad is super simple to make and packed with flavor. It will make you want salad all the time.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine Asian
Servings 4
Calories 345 kcal


  • 1 1-/2 lbs Flank Steak
  • 3 TBS Avocado Oil
  • 2 TBS Sesame Oil
  • 1-2 TSP Chinese Five Spice
  • 2 Cloves Garlic Minced
  • 1 TSP Ginger Minced
  • 1 ½ TSP Onion Powder
  • 1 TSP Salt
  • 1 TSP Pepper
  • 4 TBS Coconut Aminos or GF Soy Sauce
  • 1 TBS Brown Sugar or Honey
  • 1 TBS Sriracha Sauce I use Steve's Paleo brand
  • 1 Lime
  • 1 C Snow Peas or Snap Peas
  • 1 C Carrots I like to cut them into ribbons, you can do this with either a vegetable peeler or mandoline.
  • 1 Red Bell Pepper thinly sliced
  • ¼ C Green Onion Sliced
  • ¼ C Cilantro chopped
  • 4-6 C Greens of Choice Romane, Green Leaf ect.


  • Combine the avocado oil, sesame oil, Chinese 5-spice, garlic, ginger, salt, pepper, coconut aminisos, brown sugar, sriracha sauce, and juice of a lime together in a small bowl. Once combined divde it into two.
  • Pour half of the mixture into a bowl or zip lock bag with the flank steak and let it marinate while you cut your vegetables.
  • Prepare your veggies by thinly slicing the red bell pepper into strips. Cut the carrot into either strips or ribbons. I like to use my mandoline to get thin ribbons of carrots. If you are using snap peas, I suggest trimming the edges. Rough chop the green onion and cilantro. Set the veggies aside.
  • At this point, you can choose how to cook your steak. I like to cook mine on the grill for 5 minutes per side and then let it rest for about 10 minutes for a medium cooked steak, but this can just as easily be done in a grill pan or skillet.
  • While the steak is cooking and resting, cook the vegetables in a skillet, add the bell peppers, carrots, and snow peas along with half the remaining sauce, and saute until the veggies are tender-crisp or cooked to desired doneness.
  • Once the veggies and steak are cooked, it's time to assemble the salad. Place the greens of choice into a bowl, layer the grilled veggies and sliced steak on top. Drizzle the remaining sauce over and give it a light toss to bring it all together.
  • Top with the fresh green onions and cilantro, and enjoy!


Cut the veggies thin, so they cook evenly and stay tender-crisp.
Use your favorite greens to top; I like a mixture of romaine and green leaf for this salad but feel free to use what you like.
I prefer to cook my steak to medium. This usually takes 5 minutes per side, and then letting the steak rest for about 10 minutes while cooking the veggies.
You can make this ahead of time but simply cooking the veggies and steak, leaving them separate to warm as desired, and then topping fresh greens when you are ready to eat.
Keyword asian, Beef, grilled, salad, steak, veggies