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Hibachi Steak Salad

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Prep Time

20 minutes


Cook Time

8-10 minutes

kikkoman products used:


1 to 1¼ pounds flank steak
Fresh watercress leaves or other desired greens
Matchstick pieces carrot and jicama
Small edible flowers (optional)

½ cup ketchup
¼ cup Kikkoman® Soy Sauce
¼ cup Kikkoman® Rice Vinegar
2 tablespoons honey
2 teaspoons Japanese 7-spice blend seasoning
3 cloves garlic, minced

¼ cup reserved marinade (recipe above)
¼ cup extra virgin olive oil
3 tablespoons Kikkoman® Rice Vinegar
1 tablespoon Kikkoman® Soy Sauce


  1. To prepare marinade, whisk together all marinade ingredients in a medium bowl. Set aside ¼ cup and refrigerate until ready to make dressing.
  2. Place marinade and steak in large resealable bag. Remove air and seal bag. Place in a large bowl and let marinate in the refrigerator for several hours or up to 2 days, turning bag occasionally.
  3. Preheat grill to medium-high. Remove steak from bag and discard marinade. Place steak on grill and cook for 4 to 5 minutes per side for medium rare, or until steak is cooked to your liking. Remove and place on a large piece of heavy duty foil; let rest for 10 minutes.
  4. While steak rests, prepare dressing by stirring together reserved marinade, olive oil, rice vinegar and soy sauce.
  5. Place greens onto 4 to 6 large salad plates or bowls.
  6. Cut steak into thin bite-size strips and place over greens; drizzle with any accumulated juices. Garnish with carrot and jicama strips and edible flowers, if desired. Serve with dressing on the side.

Recipe tips:

  • The longer the marinate time the more tender and flavorful the steak will be.
  • Don’t skip the time to let the steak rest. This time allows the juices to settle and stay inside the steak when sliced.
  • Japanese 7-spice is available in the spice section of most major supermarkets.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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