Beef Broccoli Steak Salad (Print-Friendly Version)
Slices of steak and broccoli tossed with crisp greens and zesty soy-ginger vinaigrette for bold flavor.
# Ingredients List:
01 -
450 g flank steak
02 -
4 cups broccoli florets
03 -
4 cups mixed salad greens
04 -
1 tablespoon sesame seeds
05 -
2 tablespoons olive oil
06 -
Salt
07 -
Freshly ground black pepper
→ Soy-Ginger Vinaigrette
08 -
3 tablespoons soy sauce
09 -
2 tablespoons rice vinegar
10 -
1 tablespoon sesame oil
11 -
1 tablespoon honey or maple syrup
12 -
1 teaspoon grated fresh ginger
13 -
1 small garlic clove, minced
# How to Make It:
01 -
Preheat oven to 220°C. Toss broccoli florets with olive oil, salt, and freshly ground black pepper. Spread evenly on a baking tray and roast for 20–25 minutes until browned and crisp-tender.
02 -
Pat flank steak dry and season with salt and pepper. Heat a skillet over medium-high. Sear steak for 4–5 minutes per side, or until cooked to preferred doneness. Rest for 5 minutes, then slice thinly against the grain.
03 -
Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic in a small bowl until emulsified.
04 -
Arrange mixed greens on plates. Top with roasted broccoli and sliced steak. Drizzle with the soy-ginger vinaigrette and garnish with sesame seeds.
05 -
Present the salad warm or at room temperature to enhance flavors.
# Extra Tips:
01 -
For optimal tenderness, slice steak thinly across the grain after resting.