Grilled Asian Ginger Steak with Wilted Greens

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 4 10-oz. strip steaks
  • 3 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons coconut oil
  • 6 cups baby arugula wilted
  • 1/4 cup sliced radishes
  • 1/4 cup trimmed and chopped sugar snap peas
  • 1/2 small red onion chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup coconut aminos or use low sodium soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey


  • DO AHEAD TIP: Marinate the steaks.
  • In a large zip-top bag, place the steaks and add in the garlic through salt and pepper.
  • Seal the bag and rub the spices into the steak on all sides. Place in the refrigerator at let marinate for at least an hour.
  • Preheat a grill, or grill pan, oiling the grate with the coconut oil.
  • Grill the steaks for 4 to 7 minutes per side, or until the steak reaches the desired level of doneness.
  • Remove from the heat and set aside to rest and then slice.
  • In a large bowl toss the steak and the next 4 ingredients (Arugula through onion).
  • In a small bowl, whisk the remaining ingredients (olive oil through honey) along with sea salt and freshly ground black pepper to taste.
  • Pour the dressing over the salad and serve.
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