Japanese Habachi Steakhouse Salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
A note about serious food allergies

So we hate to break it to you, but this shipment doesn’t come with a hibachi grill. If you have your own, we bow down to you, culinary god or goddess. If not – no stress. We’ve got plenty of flavor and that’s all you really need. The steaks are marinated in pickled ginger and you’ll sear and then serve ‘em up with a hearty salad of spinach, radish, and Persian cucumbers with a smoky BBQ vinaigrette. It’s inventive and tasty and all the things, really.

In Your Box (serves 2)

  • 2 Sirloin Steaks
  • Info
    ½ oz. Pickled Ginger
  • 4 oz. Radishes
  • 1 Persian Cucumber
  • 3 Green Onions
  • 1 oz. Wasabi Peas
  • Info
    3 fl. oz. Tonkatsu BBQ Sauce - Gluten-Free
  • 1 fl. oz. Seasoned Rice Vinegar
  • 4 oz. Baby Spinach
  • 1 oz. Shredded Cabbage
  • 3 oz. Sliced Water Chestnuts
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Bowl
  • 2 Mixing Bowls
  • 1 Large Pan
  • Step 1 - Marinate the Steak

    Marinate the Steak

    Rinse steaks and pat dry. Drain any juice from pickled ginger into a small bowl, even if it is just a very small amount. Season steaks with a pinch of salt and pepper; then place in bowl to coat with juice from ginger. Marinate in refrigerator.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Trim radishes and slice thinly. Slice cucumber into ¼" rounds. Slice green onions on bias (angle) into ¼" pieces. Gently crush wasabi peas with side of knife or bottom of a pan. Julienne pickled ginger (cut into thin strips).

  • Step 3 - Make the Dressing

    Make the Dressing

    In a large mixing bowl, stir together Tonkatsu sauce and rice wine vinegar.

  • Step 4 - Cook the Steaks

    Cook the Steaks

    Place a large pan over medium-high heat. Remove steaks from marinade and pat dry. Add 2 tsp. olive oil to hot pan. Add steaks to pan, reduce heat to medium, and cook first side until dark brown, about 3-4 minutes. Flip steaks over and cook another 3-4 minutes or until internal temperature reaches 145 degrees. Remove from pan and set aside to rest at least five minutes then slice against the grain.

  • Step 5 - Make the Salad

    Make the Salad

    In the mixing bowl with the dressing, add radishes, green onions, cucumbers, spinach, cabbage, water chestnuts, and pickled ginger. Toss to coat evenly.

  • Step 6 - Plate the Dish

    Plate the Dish

    Divide salad between two plates and layer steak slices on top. Garnish with wasabi peas.