Healthy Eating Healthy Eating Healthy Eating Healthy Eating Healthy Eating

Make use of our diverse array of nutritional recipes and video tutorials with over 130 healthful meals, appetizers, and desserts to choose from.

Hibachi Steak Salad

Hibachi Steak Salad

Think of this as the Japanese steakhouse experience in salad form: the creamy dipping sauce for the steak is transformed to a salad dressing and with plenty of added vegetables.


  • 1-1 ¼ pounds boneless strip steak (1-1 ¼ inches thick), trimmed
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground white pepper
  • 2 medium summer squash and/or zucchini, cut into 2-inch pieces
  • 1 medium onion, sliced
  • 1 tablespoon toasted (dark) sesame oil plus 2 teaspoons, divided
  • ⅓ cup mayonnaise
  • 4 teaspoons rice vinegar
  • 2 teaspoons reduced-sodium tamari
  • 2 teaspoons ketchup
  • 2 teaspoons grated fresh ginger
  • 1 ¼ teaspoons sugar
  • ¼ teaspoon garlic powder
  • 8 cups chopped romaine lettuce


  • Place a grill basket on one half of a grill; preheat to medium-high.
  • Season steak with ¼ teaspoon salt and pepper. Toss summer squash and/or zucchini and onion in a large bowl with 1 tablespoon oil and the remaining ¼ teaspoon salt.
  • Transfer the vegetables to the grill basket. Cook, stirring once or twice, until tender and charred, 8 to 10 minutes. Oil the other side of the grill rack and grill the steak, turning once, 3 to 4 minutes per side for medium rare. Let rest on a clean cutting board for 5 minutes.
  • Meanwhile, combine mayonnaise, vinegar, tamari, ketchup, ginger, sugar, garlic powder and the remaining 2 teaspoons oil in a small bowl.
  • Arrange lettuce on a platter. Slice the steak into ½-inch-thick strips. Top the lettuce with the steak and vegetables. Serve with the dressing.


  • If you don’t have a grill basket, you can improvise one, fold a 24-inch piece of heavy-duty foil in half and crimp up the edges to create a lip for the “basket.” You can grill small foods in it that might otherwise fall through the grates.
  • Refrigerate dressing (Step 4) for up to 3 days.
  • Grill basket

AUTHOR EatingWell Test Kitchen, Breana Killeen
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 40 minutes
TOTAL TIME 40 minutes


Per serving 376 Calories
Total Fat 25 g
Saturated Fat 5 g
Mono Saturated Fat 7 g
Cholesterol 68 mg
Sodium 609 mg
Fiber 3 g
Protein 25 g
Potassium 594 mg
Added Sugars 2 g
Total Sugars 8 g
Calcium 92 mg
Chromium 2 mcg
Folate 40 mcg
Omega-3 1 g
Omega-6 10 g
Vitamin B12 1 mcg
Vitamin E 2 mg
Zinc 4 mg
Vitamin B3 7 mg
Carbohydrate Servings 1

Share on: