Asian Steak Salad

Asian Steak Salad

Prep Time 5 minutes
Cook Time 14 minutes
Marinating Time 1 hour
Total Time 19 minutes
Author Talia Kornfeld


  • 1 1/2 - 2 lbs London Broil
  • 1 bag Asian Salad Mix I like Taylor Farms


  • 1/3 cup Soy Sauce
  • 1/4 cup Seasoned Rice Vinegar or Plain Rice Vinegar
  • 2 tbsp Mirin
  • 1 tsp Honey
  • 1 tsp Sesame Oil
  • 4 cloves Garlic minced
  • 1 tsp Sweet Chili Sauce Optional
  • 1/2 cup Olive Oil


  • In a small bowl, whisk together all of the marinade ingredients. 
  • Lightly score the beef on bowl sides and place in a shallow dish or ziploc bag. Add in the marinade and let sit (covered if using a dish) in the fridge 1 - 24 hours.
  • Remove marinated meat from the fridge and let sit at room temp for 1 hour. After 30 minutes, turn the broiler on to high and place your cast iron skillet under the broiler. Let the skillet/broiler preheat for the remaining 30 minutes. 
  • Quickly remove the skillet from the oven and carefully place the meat in it (discarding the marinade) and return it to the oven for 5 - 6 minutes per side. 
  • Once cooked, let the meat rest for 7 minutes on a cutting board (you can lightly tent it with aluminum foil to keep it from cooling) prior to slicing. This will lock the juices in. When rested, slice against the grain and serve over the Asian Salad Mix. A delicious and simple way to elevate a store-bought salad!