• Steak Salad

Steak Salad

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

How to make it

Coat steak evenly with Lee Kum Kee Black Pepper Grilling Sauce. Cover and refrigerate for at least 1 hour.
Bring potatoes and water to a boil with 1 tsp. salt, then continue to simmer until potatoes are tender, about 15 minutes, adding green beans for the last 2 minutes of cooking. Transfer green beans to a bowl with ice water; drain potatoes. Rinse with cold water, then slice potatoes in half.
Stir together shallot, sherry vinegar, salt, and pepper. Let it sit for 2 minutes, then whisk in Dijon followed by oil.
Heat grill or grill pan to medium-high. Scrape off any excess marinade from steak, then grill 8 to 10 minutes, flipping halfway through, for medium-rare. Transfer to a cutting board to rest for 5 minutes, then slice against the grain.
Toss together salad greens and just enough dressing to coat. Transfer to a large serving platter. In the same bowl, toss radishes, green beans, and potatoes with more dressing, then add to lettuce. Top with sliced steak, olives, and flakey salt.