Ginger-Maple Steak with Napa Cabbage & Grilled Onions

Prepare this simple and flavorful salad of marinated and grilled Strip Steak on a bed of fresh cabbage and red onions tossed in a homemade ginger-maple dressing.

  • 45
  • 8
  • 166
  • 17 g

Ingredients & Cooking


  • 2 Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
  • 1/4 teaspoon pepper
  • 1 large red onion, cut into 1/2-inch thick slices
  • 4 cups thinly sliced Napa cabbage
Ginger-Maple Marinade & Dressing:
  • 1/2 cup reduced sodium soy sauce
  • 1/3 cup pure maple syrup
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon sesame oil
  • 1-1/2 teaspoons minced fresh garlic
  • 1-1/2 teaspoons chile-garlic paste


  1. Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
  2. Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks on grid over medium, ash-covered coals; arrange onion around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill,  11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
  3. Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of remaining dressing. Pass remaining dressing.

Nutrition Information

Butcher Counter

Ginger-Maple Steak with Napa Cabbage & Grilled OnionsStrip Filet Loin Primal

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.


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