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This maple-soy marinated steak salad is really easy to make, with less than 10 ingredients, but is packed with fantastic flavors. From the maple, soy and balsamic marinade for the steak to the soy-lime dressing, not to mention the great grilling flavor of the steak and vegetables, this is one delicious meal. Perfect for those last days of summer!
If you’re a regular here, you may remember my challenge to myself last year to get more creative with our grilling. I had two main areas of focus – marinades and sauces. They’re both easy ways to add flavor without a lot of effort and saves the same old being, well, the same old. We did fairly well in our goal last year, from the chimichurri marinated beef skewers, tandoori shrimp and pinchos morunos to blueberry barbecue sauce. And we’ve added to it this year with Vietnamese lemongrass pork, marinated zucchini and summer squash and jerk spiced shrimp tacos. But there’s always room for one more, right?
With Labor day creeping up on us thick and fast, many people see it as a kind of last hurrah for grilling. So why not mix things up with a new recipe? This maple-soy marinated steak salad is the perfect choice, being full of flavor and super easy to make. Plus, if you head to Walmart as I did to get your Kikkoman® Soy Sauce, and everything else, take this coupon with you to get yourself a discount.
Kikkoman® Traditionally Brewed Soy Sauce is great for more than just Asian dishes – it’s got that great umami flavor that works in lots of dishes, and pairing it with maple as I have here gives such an amazing mix of flavors with no effort. I’ve chosen to use the less sodium version as I prefer to keep things on the healthier side, and being packed with veggies, this salad is all round a pretty balanced combination.
How it’s made
The marinade is simply soy sauce, maple syrup and balsamic vinegar but it’s a combination that adds so much flavor and tenderizes the steak. I used sirloin, but given the tenderizing power, cheaper cuts like flank steak turn out really well as well. As well as being tender, the outside gets a gentle caramelized char. While you are grilling the steak, grill some pepper and zucchini as well then slice things up and put together the salad. The dressing is just as easy – simply soy sauce, lime juice, oil and a little maple syrup but you’ll be amazed but how flavorful it is.
So make the most of the upcoming holiday to get the grill on, invite over some friends and whip up this tasty marinated steak salad. It’s sure to be a great crowd-pleaser and is so easy to make. Plus, if you’re looking for more easy ideas, get some inspiration at KikkomanUSA.com. Grilling and enjoying great meals doesn’t have to be complicated, and it can most definitely be delicious.
A simple marinade and an equally simple dressing but so much flavor in this delicious marinated steak salad.
- 2/3 lb steak 300g
- 1/2 red pepper or more, if smaller
- 1 zucchini small/med or 1/2 large, approx 5oz/140g
- 2 tbsp Kikkoman® Less Sodium Soy Sauce
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 tbsp Kikkoman® Less Sodium Soy Sauce
- 2 tbsp lime juice
- 2 tsp maple syrup
- 1 1/2 tbsp olive oil
- 3 cups arugula 65g approx
- 1/2 cup cherry tomatoes 75g approx
Mix together the marinade ingredients - soy sauce, maple syrup and balsamic vinegar - in a freezer bag or small box then add the steak. Make sure the steak is coated and leave to marinade, refrigerated, ideally for a few hours or overnight, but at least 30 minutes. Turn at least once so marinade gets into both sides.
Remove the marinading steak from the fridge to come to room temperature and warm up the grill to a medium heat.
Remove the seeds from the pepper and cut chunks that go relatively flat on the grill, approx quarters. Cut the zucchini into medium slices and lightly brush with oil.
Place the arugula in either a serving bowl or divided between two bowls. Cut the tomatoes in half and place on top of arugula. Mix together the dressing ingredients in a small bowl/jar - soy sauce, lime juice, maple syrup and olive oil.
Grill the steak, peppers and zucchini until the peppers and zucchini are gently colored and the steak is to your preferred level of doneness. Note the vegetables will be quicker so either put on later or remove when ready. The steak will go darker on the outside than you may normally expect due to the marinade so test more by timing and how tender.
Set the steak aside to rest a couple minutes as you slice the peppers and zucchini (if larger slices) and add to the salad. Slice the steak relatively thin and top the salad then drizzle over the dressing. Serve and enjoy.
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