Summer Grilled Steak Salad with Japanese Onion Koji Dressing

Summer BBQ season is all about simple pleasures: nice weather, time outdoors, and the rich, smoky aroma of charcoal-grilled meats and vegetables.

Whenever I fire up the grill, I make a habit of cooking extra steak and vegetables on purpose. Having pre-cooked grilled protein in the fridge transforms weekday lunches into effortless, restaurant-quality meals. One of my favorite ways to use leftover grill items is this vibrant Summer Grilled Steak Salad, paired with my homemade Japanese Onion Koji Dressing.

The sweet, umami-rich notes of the onion koji dressing pair naturally with charcoal-grilled beef and fresh summer produce.

Why You’ll Love This Summer Steak Salad

Zero-Waste Grilling: Turns leftover grilled steak and charred corn into a fresh, high-protein meal.

Pro Tip for Crispness: Lightly quick-pickling thin zucchini and cucumber slices with lemon juice and salt adds a refreshing crunch and draws out excess water so your salad stays crisp.

Versatile & Customizable: Use whatever fresh greens and seasonal market vegetables you have on hand.

Ingredients

The Salad Base

• 1 lb Leftover Grilled Steak: Sliced thin against the grain. (If you’re cooking fresh steak for this recipe, my Beef Tenderloin with Savory Koji Sauce is a fantastic option!)
• 4 cups Mixed Greens: Baby mizuna, green leaf lettuce, or arugula (thoroughly washed and dried).
• 1 ear Leftover Grilled Corn: Kernels cut off the cob.
• 1 small Cucumber: Thinly sliced.
• 1 small Zucchini (or Summer Squash): Thinly sliced or shaved into ribbons.
• 1/2 ripe Tomato: Diced into bite-sized pieces.
• 1/4 Carrot: Shaved into thin ribbons or matchsticks.
• 1 ripe Avocado: Sliced.
• For quick-salting: Pinch of sea salt + 1 tsp fresh lemon juice.

To Serve

• Dressing: Japanese Onion Koji Dressing
• Optional Crunch: Toasted seeds, croutons, radishes, or bell peppers.

Instructions

1. Prep & Quick-Pickle the Vegetables

1. Wash all produce thoroughly and dry completely with towels to prevent diluting your dressing.
2. Place the thinly sliced cucumber and zucchini in a small bowl. Add a pinch of sea salt and a squeeze of fresh lemon juice; toss gently.
3. Let sit for 5 minutes to release excess liquid, then lightly pat dry with a paper towel.

2. Prep the Steak & Toppings

1. Slice your leftover chilled or room-temperature grilled steak thinly.
2. Dice the tomato, shave the carrots into delicate ribbons, shave the grilled corn off the cob, and slice the avocado right before assembling to keep it fresh.

3. Assemble & Serve

1. Spread your fresh lettuce and baby mizuna across a wide salad bowl.
2. Arrange the avocado, tomatoes, corn, carrot ribbons, and quick-pickled cucumber/zucchini over the greens.
3. Top with the sliced steak.
4. Generously drizzle with Japanese Onion Koji Dressing right before serving and enjoy!

Chef’s Tips for the Best Summer Steak Salad

• Dry Greens fully: Moisture is the enemy of a crisp salad. Make sure your greens and quick-pickled veggies are thoroughly patted dry so the Umami Onion Koji Dressing clings to every bite.
  
• Make Ahead: You can prep all the chopped vegetables and slice the steak hours in advance. Just store them separately in airtight containers in the fridge and assemble right before serving.

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Summer Grilled Steak Salad with Onion Koji Dressing

A vibrant, high-protein summer salad featuring charcoal-grilled leftover steak, sweet grilled corn, avocado, and quick-pickled summer squash, dressed in a savory-sweet homemade Onion Koji Dressing.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Salad, Side Dish

Cuisine: Japanese fusion

Keyword: grilled steak salad, koji recipes, leftover steak recipe, onion koji dressing, steak salad, summer salad

Servings: 3 people

1x2x3x

Calories: 485kcal

Ingredients

Salad Base

• 1 lb leftover grilled steak (sliced against the grain)
• 4 cups mixed leafy greens (green leaf lettuce and baby mizuna)
• 1 ear leftover grilled corn (kernels cut off the cob)
• 1 small cucumber (thinly sliced)
• 1 small summer squash or baby zucchini (thinly sliced or shaved into ribbons)
• ½ medium tomato (diced)
• ¼ carrot (shaved into ribbons or matchsticks)
• 1 ripe avocado (sliced)

Quick-Marinade:

• ¼ tsp sea salt
• 1 tsp fresh lemon juice

Dressing & Optional Toppings:

• ½ cup Onion Koji Dressing
• Optional crunch (croutons, or radishes,toasted sunflower seeds)

Instructions

• Prep & Quick-Pickle Vegetables: Place the sliced cucumber and squash in a small bowl. Toss with the sea salt and fresh lemon juice. Let sit for 5 minutes to release excess moisture, then drain and gently pat dry with paper towels.
  
• Slice & Chop: Dice the tomato, shave the carrot, cut the corn kernels off the cob, and slice the avocado. Slice the cold or room-temperature leftover steak against the grain.
  
• Assemble: Lay the mixed greens and baby mizuna across a wide serving platter or salad bowl. Arrange the quick-pickled squash and cucumber, carrots, corn, tomato, and avocado over the greens.
  
• Top & Serve: Fan the sliced grilled steak across the top. Serve immediately accompanied by the Onion Koji Dressing on the side or drizzled over the top
  

Notes

• Drying is Key: Patting down the greens and quick-pickled vegetables thoroughly prevents water from diluting your dressing, ensuring the flavor clings to every bite.
• Fresh Steak Option: If cooking steak fresh for this recipe, try using my Beef Tenderloin with Savory Koji Sauce for maximum tenderness.
• Make Ahead: Store the chopped vegetables, sliced steak, and dressing in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

Nutrition

Serving: 1serving | Calories: 485kcal | Protein: 42g | Fat: 28g | Saturated Fat: 7g | Sodium: 420mg | Fiber: 6g | Sugar: 5g