Steak Salad with Peanut Sauce & Pickled Veggies

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#Bowlgoals! Steak salad with peanut sauce, pickled radish and tomatoes, grilled mushrooms + more. Pickling veggies is an easy way to preserve your produce that adds nice flavor to any dish! In addition to preserving, it also has a lot of health benefits, specifically for your gut health. Top with a fresh base, in this case, butter lettuce, and then grilled mushrooms. Read on for the full recipe!

Servings: 2-3 large salads Time: 1-1.5hr


Cabbage Salad

Pickled Tomatoes & Radish (2 jars)

  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • Spices, your own preference
  • For the radish pickled jar, add a few cabbage wraps to bring out that strong pink color in the radish!
  • Radish
  • Tomatoes

Peanut Sauce ( makes about 1 cup)

  • 3 Tsp Soy Sauce
  • 3 Tsp Water
  • 1/2 Tsp Sugar, you can use brown sugar
  • 1 Tsp Salt
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Pepper
  • 1 Tsp Garlic Powder
  • 1/2 Cup Peanut Butter


  1. Start by pickling your veggies first and make the cabbage salad. Pickled veggies will be ready in an hour but for ultimate brininess you can leave them overnight!
  2. Get your ingredients together: cut the butter lettuce and grill the mushrooms
  3. Make your peanut sauce using the above ingredients. Use a little bit of water to start and then keep adding so it doesn’t stay too thick or doesn’t get too watery
  4. Dry your steak and season with salt and pepper only. This NY steak is a thick cut, so it takes about 8-10 mins on each side. Feel free to pop in broil for a couple minutes after the sear or finish cooking on stovetop. Let rest and slice.
  5. Assemble: Cut your avocado ( do this last so it doesn’t brown), place your butter lettuce in first, place on the mushrooms, cabbage salad, pickled veggies and the sauce.

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