Summer Grilled Steak Salad with Onion Koji Dressing

Steak salad with Koji Japanese onion dressing

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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

Total Time15

Course: Salad, Side Dish

Cuisine: Japanese fusion

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

Servings: people

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