California Steak Salad with Sweet/Spicy Asian Vinaigrette

I don’t know why this Steak Salad is called “California” Steak salad, but I bet those “California cows” aren’t too happy about that turn of events! I think it’s because of the avocado. Regardless of how happy this particular cow was, this salad is delish!

When I made my Teriyaki Marinaded Steak the other day, I promised yet another way to use up leftover steak, and here it is: A California Steak Salad with a Sweet/Spicy Asian Vinaigrette.

Reheating steak can over cook it & dry it out, so a salad is an ideal way to serve it cold from the fridge.

California Steak Salad with a Sweet/Spicy Asian Vinaigrette

The salad, itself, is very simple and straightforward. Just a few ingredients, but each one shines. It’s the Teriyaki Steak and the Sweet/Spicy Asian Vinaigrette that really makes this salad, especially with the peppery arugula.

I grew arugula this year – just a few plants are keeping us in style. I just trim off what we need and the plant regrows. Gotta love that! The only trick is to remove any blossoms – generally once a plant blooms it thinks it’s “done” for the season. (And those are some of our tomatoes, too, btw!)

California Steak Salad with a Sweet/Spicy Asian Vinaigrette

If you’re buying, arugula can be pricey and you might be tempted by a spring mix that includes it. If your grocery has bins where you can pick and choose, you’ll likely pay a lot less than you would for any bagged option.

The Sweet/Spicy Vinaigrette makes a bit more than you’ll need for the salad. I think that’s ok; it will keep well in the fridge and you’ll want it again and again. πŸ™‚ It’s not terribly spicy, so feel free to adjust that heat and sweet level up or down.

Sweet/Spicy Asian Vinaigrette

Sweet/Spicy Asian Vinaigrette

California Steak Salad with Sweet/Spicy Asian Vinaigrette

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 1/2 tablespoons Rice Wine Vinegar
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon fresh cilantro or parsley, chopped
  • 1/2 to 1 tablespoon any Asian style Chili sauce
  • 1 large clove garlic, quartered
  • 1/2 teaspoon salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 cup honey
  • 1/3 cup olive oil

In a blender, process vinegar, lime juice, cilantro, chili sauce, garlic, salt and pepper. With blender running, add honey, mix. Drizzle in oil, slowly with the blender still running.

California Steak Salad:

  • 1/4 red onion, cut into thin slices
  • 2 – 3 medium tomatoes, sliced into wedges, or an equal amount of other tomatoes
  • about five ounces baby arugula or other greens
  • 1 ripe peeled avocado, sliced
  • 4 to 6 ounces of Teriyaki Marinated Steak, thinly sliced against the grain
  • 1/4 cup slivered almonds

Divide all ingredients between four plates. Drizzle with Vinaigrette. Serve.

from the kitchen of


Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 130! Many of my fave bloggers hang out there every weekend and this week’s co-hosts are  Judi @ cookingwithauntjuju and Petra @ Food Eat Love. This week I’m visiting Saucy Saturdays and linking up! It’s always a fun line up of bloggers and linkers.

 Chance Update:



19 thoughts on “California Steak Salad with Sweet/Spicy Asian Vinaigrette

  1. A steak salad is a great way of stretching a bit of good quality meat to feed several meal or make a meal out of some leftover steak.

    Neutering is supposed to be good for them … the cone of shame will keep him away from those stitches and it’s cute too. Ah yes, the TP storm. Is it cause they’re bored at home in their own?

    • I think the tp was just because it was there – pups like to explore with their mouths and if something fantastic happens, like it shreds and flies about, it’s very exciting for them. In this case he’d had a little accident and I put him in the bathroom to clean him up and I closed the door while I grabbed his pup towel from the next room – literally 30 seconds or less it took me.

  2. I was all ready for a story about why this salad was called “California”. I’m happy with the avocado answer πŸ™‚ I love a good steak and a salad but I like them separate. Maybe your version would be better than one I had in a restaurant. Thanks for partying with us…

    • Thanks so much for hosting! I feel pretty much the same way you do about steak and salad – I did like this one, probably because it was made to MY tastes, if ya know what I mean.

      I think the steak was the star here and the other ingredients were very simple so it wasn’t a total mix up or a clash of a whole bunch of stuff with conflicting tastes and textures…

  3. Good morning, another beautiful little delicious salad from you and I so envy you for being able to grow your own salad and tomatoes – our tremendous heat here does not give me a chance, so no no Arugula at all but at least tomatoes are “imported” from the hills in our neighbouring State πŸ˜ƒ. Enjoy your Sunday, Ciao Carina

    • I can believe it. We put in 8 plants and lost four because they just turned crispy in the heat. Two are stunted…it’s been super hot here! But two are going strong! πŸ™‚ I’m mourning for the two heirloom varieties we lost…

    • He was neutered right before I picked him up (he came from a humane society) but at first he didn’t have the “reach” to get to the stitches! He’s grown so much! And he got the tp in the bathroom…the first of many things to come, I’m sure! πŸ™‚

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