• Steak Salad

Steak Salad

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

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.