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maple-soy marinated steak salad
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5 from 4 votes

Maple-soy marinated steak salad

A simple marinade and an equally simple dressing but so much flavor in this delicious marinated steak salad.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 548kcal
Author: Caroline's Cooking


  • lb steak 300g
  • ½ red pepper or more, if smaller
  • 1 zucchini small/med or ½ large, approx 5oz/140g

For the marinade

  • 2 tbsp Kikkoman® Less Sodium Soy Sauce
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar

For the dressing

  • 2 tbsp Kikkoman® Less Sodium Soy Sauce
  • 2 tbsp lime juice
  • 2 tsp maple syrup
  • 1 ½ tbsp olive oil

For rest of salad

  • 3 cups arugula 65g approx
  • ½ cup cherry tomatoes 75g approx


Ahead of time

  • 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.

When ready to cook

  • 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.


Calories: 548kcal | Carbohydrates: 30g | Protein: 34g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 1171mg | Potassium: 1018mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2020IU | Vitamin C: 73mg | Calcium: 104mg | Iron: 4.4mg