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Steak Salad

Steak Salad with Sesame Peanuts and Garlic-Ginger Vinaigrette

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Recipe Details


This week, we’re embracing the summer heat with a refreshing Asian-inspired salad tossed with a zingy soy, ginger, garlic, and lime vinaigrette. A colorful bed of mixed lettuces and purple cabbage become the base for seared steak and roasted sweet potatoes. But, the star of the dish is the addictively crunchy, slightly sweet sesame peanut topping.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 570
  • Protein 37g
  • Total Carb 35g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    sweet potato
  • lime
  • roasted salted peanuts
    3 tablespoons
    roasted salted peanuts
  • steaks
  • turbinado sugar
    2 packets
    turbinado sugar
  • toasted sesame seeds
    2 teaspoons
    toasted sesame seeds
  • garlic
    1 clove
  • ginger
    1/8 ounce
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • mixed lettuces
    4 ounces
    mixed lettuces
  • shredded red cabbage
    1/2 cup
    shredded red cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • 8" small nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve sweet potato lengthwise and arrange cut-side down on cutting board. Then, cut each half lengthwise into 6 equal wedges. If you have a zester and want to infuse your dressing with even more flavor, zest up to ½ of lime, then halve. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

  2. Roast sweet potato

    Roast sweet potato

    On a baking sheet, toss sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until browned and tender, 20-25 minutes.

  3. Sear steak

    Sear steak

    While sweet potatoes roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a cutting board and set aside to rest.

  4. Make sesame peanuts

    Make sesame peanuts

    Place peanuts in a small nonstick pan over medium-high heat. Toast, stirring, until light golden, 1-2 minutes. Add sugar to pan and cook, stirring frequently, until sugar begins to melt and cling to peanuts, 1-2 minutes. Add sesame seeds and pepper as desired, and continue to cook, stirring constantly, 30 seconds more. Remove pan from heat. Transfer sesame peanuts to a plate.

  5. Make garlic-ginger vinaigrette

    Make garlic-ginger vinaigrette

    Mince garlic. Trim and discard skin of ginger and mince. Still on cutting board, combine minced garlic and ginger, then sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until broken down and a paste forms. Transfer garlic-ginger paste to a large bowl (big enough for the salad), then add soy sauce, juice of 1 lime, lime zest (if using), and 2 tablespoons olive oil and whisk to combine.

  6. Plate steak salad

    Plate steak salad

    Pat mixed lettuces dry with paper towel. Once rested, cut steaks against the grain into ¼-inch slices. To bowl with garlic-ginger vinaigrette, add cabbage, mixed lettuces, and roasted sweet potato and toss to coat. Divide salad between serving plates. Top with sliced steak and garnish with sesame peanuts. Enjoy!

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