Steak salad with charred scallions and kimchi-spiced dressing

Steak salad with charred scallions and kimchi-spiced dressing

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 480 Calories/Serving

Steak salad gets big, complex flavor from a kimchi-inspired dressing made with rice vinegar, fish sauce and hint of sambal chile. Grilling the scallions gives a sweeter depth of flavor that contrasts gorgeously with spicy, fresh radish.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 8 to 10 scallions
  • 8 ounces steak
  • 1 tablespoon chile sa-té paste
  • 1-inch piece ginger
  • 3 radishes
  • small bunch cilantro
  • ¼ cup Kimchi dressing
  • 5 ounces mixed Asian greens
  • 1 tablespoon fried garlic

Nutrition per serving



2-serving instructions (4-serving modifications in red)

Wash produce before use


Grill scallions

Heat grill pan or skillet on medium. Trim root end off scallions and toss in a bowl with a drizzle of oil and sprinkle of salt. Once oil shimmers, grill scallions on both sides until soft and slightly charred, 6 to 8 minutes. Remove from heat and set aside. While those are grilling, rub steak thoroughly with sa-té paste and set aside to marinate.


Sear steak, prep dressing

In same skillet, heat 1 tablespoon oil on high until shimmering. Sear steak until brown on both sides and slightly pink in the middle, 3 to 4 minutes each side. Take off heat and let rest for 5 minutes. Meanwhile:
*Chop grilled scallions into 1-inch pieces.
*Mince and peel ginger.
*Trim off ends of radishes and slice into thin rounds.
*Roughly chop cilantro.
Toss scallions, ginger, radish and cilantro together with kimchi dressing.


Finish salad

Once steak has rested, slice against the grain into long, ¼-inch strips. Toss steak with greens, vegetables and dressing. Divide evenly between two plates and garnish with fried garlic.

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