Meal Kit

Japanese Habachi Steakhouse Salad

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 Sauce
  • 1 fl. oz. Seasoned Rice Vinegar
  • 4 oz. Baby Spinach
  • 1 oz. Shredded Cabbage
  • 3 oz. Sliced Water Chestnuts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    407
  • Carbohydrates
    41g
  • Fat
    9g
  • Protein
    41g
  • Sodium
    1420mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Bowl
  • 2 Mixing Bowls
  • 1 Large Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    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).

  3. 3

    Make the Dressing

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

  4. 4

    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.

  5. 5

    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.

  6. 6

    Plate the Dish

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

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