Steak Salad with Creamy Japanese Sesame Dressing

This Steak Salad with Creamy Japanese Sesame Dressing is hearty, fresh and packed with flavor. Tender slices of steak are layered over crisp greens with creamy brie, avocado and a rich roasted sesame dressing for an easy lunch or dinner that feels restaurant-worthy but comes together at home.

rare steak steak salad with spring mix, brie,avocado, tomato, red onion topped with creamy japanese sesame dressing in a ceramic grey bowl with a side of dressing in a green bowl on the side

I’ll be making this steak salad all summer long
Ingredients and Substitutions
How to Cold Sear Steak
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Serving Suggestions
How to Store and Reheat Leftovers
Recipe FAQ
More Salad Recipes
Steak Salad with Creamy Japanese Sesame Dressing Recipe

I’ll be making this steak salad all summer long

I love a good steak salad and lately steak salad recipes have been all over my feed, so I wanted to share one of my favorite versions with creamy Japanese sesame dressing. This is the steak salad my mom made all the time during grilling season, but honestly I make it year-round whenever I want something fresh but still satisfying.

There’s so much texture going on from the crisp lettuce, juicy tomatoes, creamy avocado, buttery brie and perfectly cooked steak. Thinly sliced red onions add a nice sharpness while the creamy sesame dressing ties everything together with a rich, nutty flavor that goes so well with the steak and brie. It’s also super customizable too, add any vegetables you like or toss in croutons, crispy onions or nuts for extra crunch.

Ingredients and Substitutions

This steak salad uses a mix of fresh vegetables, creamy toppings and a rich Japanese sesame dressing for a hearty salad that still feels light and fresh. You can easily swap in your favorite greens, vegetables or cut of steak depending on what you have on hand.

Steak: ribeye gives you more richness and marbling while New York strip is a little leaner but still flavorful. Ideally use a steak that’s about 1.5 inches thick because it gives the steak enough time to develop a deep crust while keeping the inside juicy and pink. Thinner steaks cook through too quickly and are harder to keep rare or medium-rare in the center.
Kosher salt: helps season the steak evenly and draws out moisture for better browning
Freshly ground black pepper: freshly cracked gives the best flavor
Spring mix and/or romaine lettuce: I like using both for a mix of tenderness and crunch
Avocado: adds creaminess and balances the savory steak and dressing
Cherry tomatoes: adds freshness and sweetness; grape tomatoes also work
Red onion: thinly slice for a sharp bite and crunch; soak in cold water for 10 minutes if you prefer a milder flavor
Brie cheese: use a creamy double cream brie if possible; let it sit at room temperature slightly before serving so it softens into the salad
Japanese sesame dressing: Make a batch of homemade sesame dressing or store bought Kewpie Deep Roasted Sesame Dressing works great here

How to Cold Sear Steak

I learned this method from America’s Test Kitchen and it’s seriously a game changer. It goes against everything I ever learned about cooking steak, but it’s just as easy (if not easier), creates almost no oil splatter and best of all, no fire alarms going off. The result is a beautifully browned crust with steak that stays juicy and pink from edge to edge.

4-24 hours in advance, salt both sides of the steak and let it rest in the fridge. This is optional but it helps with the crust.
Pat the steak dry really well with paper towels and season generously with just black pepper.
Place the steak into a cold nonstick skillet and turn the heat to high. Do not add oil, the fat from the steak will slowly render as the pan heats up.
Cook the steak, ~2 minutes on each side.
Reduce heat to medium and cook, flipping every 2 minutes for a total of 6-10 minutes depending on thickness and desired doneness. Frequent flipping helps the steak cook more evenly and keeps the inside pink from edge to edge. As the fat renders, continue flipping until a deep golden brown crust forms on both sides and the fat cap is browned and crisp.
Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain.

VIDEO: Watch How to Make It

Lisa’s Recipe Tips

Use a thicker steak if possible: A 1.5 inch steak gives you enough time to build a deep golden crust while keeping the center juicy and pink. Thinner steaks cook through too quickly and are harder to keep rare or medium-rare.
Let the steak rest before slicing: This keeps the juices in the meat instead of running out onto the cutting board.
Add the steak while still slightly warm: The warmth softens the brie slightly so it melts into the salad and dressing a little.
Don’t overdress the salad: Start with less dressing and add more as needed since Japanese sesame dressing is rich, creamy and flavorful.

Serving Suggestions

This steak salad is hearty enough to be a full meal on its own, but it also pairs really well with simple sides and grilled mains during the summer! Here’s some suggestions:

Garlic bread or Bloomin’ Garlic Butter Focaccia
Roasted potatoes, crispy long fries or crispy smashed potatoes
Corn on the cob
Grilled vegetables like zucchini, asparagus or mushrooms
Japanese macaroni salad
Grilled chicken or salmon if serving family-style at a barbecue

How to Store and Reheat Leftovers

For the freshest salad, store the dressing separately and assemble right before serving. Once dressed, the greens will start to soften.

Steak: Store sliced steak in an airtight container in the refrigerator for up to 3–4 days.
Salad ingredients: Keep the lettuce, vegetables and brie stored separately for best texture.
Dressing: Store the sesame dressing in a jar or airtight container in the fridge.

Recipe FAQ

Can I grill the steak instead?

Yes! This salad works great with grilled steak during grilling season. Cook it to your preferred doneness and let it rest before slicing.

What can I substitute for brie?

Goat cheese, burrata, feta or shaved parmesan all work well depending on the flavor you want.

Is this salad good cold?

Yes! The steak tastes great warm or cold, which makes this perfect for meal prep lunches.

What internal temperature should steak be cooked to?

For rare steak, aim for an internal temperature of 120–125°F (49–52°C). For medium-rare, aim for 130–135°F (54–57°C). Since the steak will continue cooking as it rests, I like to pull it from the pan about 5°F before the final target temperature.

steak salad with medium rare steak slices, brie, spring mix, avocado, tomato, red onion topped with creamy japanese sesame dressing in a ceramic grey bowl with a side of dressing in a green bowl on the side and side dishes

More Salad Recipes

Enjoy! If you make this Steak Salad with Creamy Japanese Sesame Dressing recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!