This is a high-protein dinner salad that has it all. Naturally gluten-free, dairy-free, and well over 35 grams of protein per serving, this salad is not only nutritious, but I’m confident will satisfy your taste buds too.
The tender grilled ginger sesame flank steak (marinated in a punchy ginger and coconut aminos-based sauce) is sliced thin and laid over a smashed cucumber salad that’s bright, crunchy, and loaded with colorful veggies, fresh mango, and roasted cashews. Easily make the marinade in the morning, then the rest comes together in under an hour for a true chef’s kiss kinda meal.
Why You’ll Love This Ginger Sesame Flank Steak Salad
So there’s definitely a lot of textures happening here, which is exactly why I love this salad. You get juicy, tender steak, crunchy smashed cucumbers, creamy-tender edamame, crisp radishes and cabbage, sweet mango, and those salty roasted cashews on top. And if that’s not enough, the sesame lime dressing brings everything together with a savory, tangy finish. It’s insane, you guys!
Not to mention flank steak provides a solid dose of iron and zinc, two minerals your body uses for everything from energy production to immune function.
But also, the smashed cucumber situation is worth the extra few minutes. Salting and squeezing the cucumbers removes excess water, which keeps them crisp and gives the dressing something to cling to instead of turning the bottom of your bowl into a puddle. The rough, jagged edges from smashing also give you more surface area for all that sesame-lime goodness. Basically, there’s no reason you won’t love this salad.
The Ginger Sesame Marinade + Sesame Lime Dressing
The marinade is a simple mix of savory, sweet and zesty flavors, but it does a lot of work. Let the flank steak sit for at least 30 minutes, or marinate it in the morning and let it go for the day.
I also intentionally kept the sesame lime dressing very similar to the marinade. It means you get the same ginger, sesame, lime, and savory-sweet flavor running through the steak and salad instead of a bunch of competing flavors. One cohesive flavor profile, way more payoff.
And don’t worry if the dressing tastes almost too bold straight from the bowl. That’s what you want. Once it hits the cucumbers and all the fresh vegetables, it’ll mellow out and taste nice & balanced.
Ingredients You’ll Need:
Ginger Sesame Marinade:
- Coconut aminos (I like Big Tree Farms Organic)
- Toasted sesame oil
- Rice vinegar
- Honey
- Fresh lime juice
- Fresh ginger
- Garlic cloves
- Fine sea salt
- Black pepper
Flank Steak:
- Grass-fed flank steak
- Flaky sea salt
- Avocado oil (for the grill grates)
Smashed Cucumber Salad:
- Mini cucumbers
- Fine sea salt
- Shelled edamame
- Large (watermelon or regular)
- Small head purple cabbage
- Scallions
- Large, ripe mango
- Fresh cilantro leaves
- Fresh mint leaves
Sesame Lime Dressing:
- Toasted sesame oil
- Rice vinegar
- Honey
- Fresh ginger
- Small garlic clove
- Fresh lime juice
- Lime zest
- Fine sea salt
- Black pepper
Served on Top (not tossed):
- Roasted cashews
- Toasted sesame seeds
To Garnish:
- Extra fresh cilantro and mint
- Chili crisp, for serving (optional — for heat lovers)
- Lime wedges
How To Make Ginger Sesame Flank Steak with Smashed Cucumber Mango Salad
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
Tender ginger sesame flank steak meets a crisp, colorful cucumber mango salad with a savory sesame lime dressing in this high-protein dinner. The key to this one is giving the cucumbers time to drain while you prep everything else, so every bite stays crisp, fresh, and packed with flavor.
- Marinate the steak. Start by whisking together the ginger sesame marinade, then pour it over the flank steak and refrigerate for at least 30 minutes, or up to 8 hours. If you can marinate it in the morning and let it hang out all day, even better — more time means more flavor with basically no extra work.
- Smash and salt the cucumbers. Trust me when I tell you, this is the step that makes the salad! Smash the mini cucumbers with the flat side of a chef’s knife, cut them into rough pieces, and toss with salt. Let them drain for 30–45 minutes (an hour is even better). Salting pulls out excess water so you end up with crisp cucumbers instead of a watery salad.
- Use that time to prep everything else. While the cucumbers drain, make the sesame lime dressing and get the cabbage, radishes, scallions, mango, and cashews ready. Pull the steak from the fridge so it can come closer to room temperature and get the grill or grill pan preheated.
- Make the dressing. Whisk everything together and give it a taste. It should be pretty bold on its own (that’s intentional!). Once it hits the cucumbers and all those fresh ingredients, the flavors really balance out.
- Squeeze those cucumbers dry. Once they’re done draining, really squeeze out as much excess moisture as you can using a clean kitchen towel or paper towels, then pat dry. Don’t skip this! The squeeze is what keeps the finished salad crisp and prevents the dressing from getting watered down.
- Grill the flank steak. Lightly oil the grill grates and cook the steak over medium-high heat, about 5–6 minutes per side for medium-rare, or to your preferred doneness. Transfer to a cutting board, season with flaky sea salt, and let it rest for 5–10 minutes so the juices have time to redistribute before slicing.
- Build the salad while the steak rests. Toss the dried cucumbers with the edamame, radishes, purple cabbage, and scallions. Start with about half the sesame lime dressing, then add more as needed until everything is glossy and well coated — you don’t want dressing pooling at the bottom.
- Finish it fresh. Gently fold in the mango, then add the cilantro and mint right before serving. Keeping the herbs until the very end helps them stay fresh and vibrant, while adding the mango last keeps it from getting smashed into the salad.
- Slice and serve. Slice the flank steak thinly against the grain, then lay it over the salad and finish with roasted cashews, sesame seeds, extra herbs, lime wedges, and chili crisp if you like some heat. Serve immediately with any remaining dressing alongside, and enjoy!
A Few Tips for the Best Flank Steak Salad
- The biggest one: squeeze the cucumbers. Really squeeze them! Salting draws out the water, but that final squeeze is what removes the excess moisture and keeps the salad crisp.
- Don’t skip the resting time for the steak, and remember to slice it against the grain. Flank steak has noticeable muscle fibers, so cutting perpendicular to them shortens those fibers and gives you much more tender bites. A few extra minutes here makes a difference.
- When you’re assembling, start with about half of the dressing and add more as needed. The mango and cucumbers contribute moisture of their own, so you want everything lightly coated and glossy, not swimming. Save the cilantro and mint for the very end, and fold the mango in gently so it stays in distinct, juicy pieces.
Easy Swaps & Serving Notes
If you’re wondering about substitution options, I’ve got you covered here with a few easy swaps to help you customize this steak salad based on what you have on hand or your dietary needs:
- Frozen shelled edamame works great here too — thaw overnight in the fridge or soak briefly in warm water, then pat dry before adding.
- Need to make it nut-free? Swap the roasted cashews for sunflower seeds or hemp seeds. You’ll still get that salty crunch on top.
- For the steak: Either skirt steak or flap steak can be used in place of flank steak with the same marinade and grilling method.
- No grill? A very hot cast iron grill pan on the stovetop works well too. Just make sure the pan is fully heated before adding the steak.
- Thai basil is a great upgrade if you can find it. You can add it alongside the cilantro and mint for a little extra peppery, anise-like flavor that works really well with the ginger, sesame, and lime. I wouldn’t swap in regular basil here — the flavor is quite different.
- Chili crisp is highly recommended, if you like a little heat. Option to serve it alongside the salad, or stir a small spoonful into the remaining sesame lime dressing.
- Want to make this toddler-friendly? Set aside a little plain grilled steak, cucumber, and mango before dressing the salad. You’ll also want to skip the chili crisp and cashews for little ones.
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More High-Protein Salad Recipes You’ll Love
More salads that are satisfying enough to call dinner? Yes, please. Here are a few more protein-packed favorites with plenty of texture and flavor to keep things interesting.
- Flank Steak & Avocado Chimichurri Salad
- Harissa Steak Salad with Charred Peaches
- Protein-Packed Chicken and Edamame Salad
- Chicken and Broccoli Meal Prep Salad
- Crispy Honey Mustard Chicken Kale Salad
- Honey Lime Grilled Chicken with Mango Salsa
- Crunchy Peanut Cabbage Salad
Ginger Sesame Flank Steak with Smashed Cucumber Mango Salad
Ingredients
Ginger Sesame Marinade:
- ¼ cup coconut aminos, (I like Big Tree Farms Organic)
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1½ tablespoons honey
- Juice of ½ lime, (about 1 tablespoon)
- 1 tablespoon fresh ginger, finely grated
- 3 garlic cloves, finely grated or minced
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Flank Steak:
- 1½-2 lbs. grass-fed flank steak
- Flaky sea salt
- Avocado oil, (for the grill grates)
Smashed Cucumber Salad:
- 6 mini cucumbers, about 3 cups once smashed and cut
- 1 teaspoon fine sea salt, for draining
- 1½ cups shelled edamame, cooked and cooled
- 1-2 large radishes, watermelon or regular, thinly sliced into coins (about ¾ cup)
- ¼ small head purple cabbage, finely shredded (about 1 cup)
- 3 scallions, thinly sliced on the bias (about ⅓ cup)
- 1 large ripe mango, peeled and diced (about 1½ cups)
- ¼ cup fresh cilantro leaves
- 2 tablespoons fresh mint leaves, torn
Sesame Lime Dressing:
- 4 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon fresh ginger, finely grated
- 1 small garlic clove, finely grated or minced
- Juice of ½ lime, (about 1 tablespoon)
- ½ teaspoon lime zest
- ¼ teaspoon fine sea salt
- Black pepper, to taste
Served on Top (not tossed):
- ½ cup roasted cashews, roughly chopped
- 1 tablespoon toasted sesame seeds
To Garnish:
- Extra fresh cilantro and mint
- Chili crisp, for serving (optional — for heat lovers)
- Lime wedges
Instructions
For the Ginger Sesame Marinade and the Steak:
- Whisk together all marinade ingredients until the honey and salt are fully dissolved.
- Place the flank steak in a shallow dish or zip-top bag and pour the marinade over. Turn to coat.
- Cover and refrigerate for at least 30 minutes or up to 8 hours. The longer the better (overnight works well).
For the Smashed Cucumber Salad:
- When you’re ready to cook, smash and salt the cucumbers before touching anything else. Place the mini cucumbers on a cutting board. Using the flat side of a large chef’s knife, smash each cucumber firmly until it cracks and splits open — you want rough, jagged edges, not uniform slices.
- Cut each smashed cucumber on a roughly 45-degree bias into pieces about 1 to 1½ inches long. Transfer to a colander, over the sink or a large bowl (to collect liquid) toss with 1 teaspoon fine sea salt, and set aside for 30-45 minutes minimum. The longer the better — 1 hour if you have it. Set a timer and move on to the following step.
To Prep the Remaining Elements:
- Use the cucumber rest time to do everything else! In this window: make the dressing, prep and shred the cabbage, slice the radishes and scallions, dice the mango, roughly chop the cashews, pull the steak from the marinade to come to room temperature, and prep the grill. By the time all of that is done, the cucumbers will be ready.
For the Sesame Lime Dressing:
- Whisk together all dressing ingredients until combined.
- Taste it — it should feel quite punchy and strong on its own. That’s intentional. The cucumbers will dilute it once mixed, so a dressing that tastes too bold by itself will taste exactly right in the salad. Adjust lime for brightness or honey for balance. Set aside.
To Finish Prepping the Cucumbers & To Grill the Steak:
- Once the cucumber timer is up, shake the colander over the sink to drain off the liquid. Then gather the cucumbers in a clean kitchen towel or a thick layer of paper towels and squeeze firmly (really put some pressure on it). You want to force out as much remaining water as possible. Spread on paper towels and pat dry. This step is the difference between a crisp salad and a watery one.
- Preheat the grill or grill pan to medium-high and lightly oil the grates with avocado oil.
- Grill 5-6 minutes per side for medium-rare, or to your preferred doneness.
- Transfer the grilled steak to a cutting board, season generously with flaky sea salt and rest for at least 5-10 minutes — do not rush this.
To Assemble & Serve:
- Assemble the salad while the steak rests. In a large bowl, combine the squeezed and dried cucumbers, edamame, radish slices, purple cabbage, and scallions.
- Start with about half the dressing and toss well to coat — then pause and assess before adding more. The mango adds its own juiciness, the cucumbers will continue releasing some moisture, and the sesame oil spreads as everything moves around.
- Add more dressing gradually until everything looks glossy and well coated, but nothing is pooling at the bottom of the bowl.
- Fold in the diced mango gently last. Add the fresh cilantro and mint at the very last second and toss once or twice — these go in right before the plate hits the table, not during assembly.
- Next, slice the steak thinly against the grain (perpendicular to the direction the muscle fibers run).
- Plate and serve right away! Spread the salad onto a large platter or into bowls. Lay the steak slices on top. Scatter the cashews and sesame seeds over everything. Add extra fresh cilantro and mint, lime wedges, and chili crisp on the side. Serve the remaining dressing alongside or on top of the steak. Enjoy!
To Store and Reheat:
- Store steak and undressed salad components separately up to 3 days. Keep dressing in a jar in the fridge up to 5 days.
- To reheat: gently reheat the steak in a skillet over medium-low heat just until warmed through, about 1-2 minutes per side. Avoid overheating, which can make flank steak tough. Keep the salad components and dressing cold, then assemble just before serving.
Notes
- Edamame: Frozen shelled edamame works great. Thaw and pat dry before adding.
- Nut-free: Swap cashews for roasted sunflower seeds or hemp seeds.
- Steak: Skirt steak or flap steak can be used in place of flank steak.
- Thai basil: Add alongside the cilantro and mint for an extra peppery, anise-like flavor.
- No grill? Use a very hot cast iron grill pan on the stovetop.
- Chili crisp: Serve on the side for heat, or stir a small spoonful into the remaining dressing.
- Toddler-friendly: Set aside plain steak, cucumber, and mango before dressing; skip the chili crisp and cashews.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
