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Romaine Pepper Steak Salad

Romaine Pepper Steak Salad

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I’ve recently discovered that radishes can make just about any dish look incredibly pretty, and they add a great crunch as well. I can’t decide if I love this recipe more for the taste or for all the colors—I should probably rename it “rainbow salad.”


Chop up some lettuce, purple cabbage, radishes, avocado and orange, and set aside. You can also throw in some pumpkin seeds.


Cut the pepper steak into bite-size pieces. (Seriously, who wants to whip out a knife and start cutting their salad in the middle of eating?) On a low flame, sauté the meat in soy sauce, honey, oil and garlic powder until cooked through. Remove the pieces and let them cool slightly. If you add them to the salad when they’re hot, they’ll make the lettuce warm and wilty (ew).


Meanwhile, stick all the dressing ingredients in the blender or food processor, and give it a whir. It should be thick and creamy, and smell delicious. There’s more than enough dressing in this recipe, so don’t dump it all on the salad at once. Add a few spoons, mix, taste; repeat until you’re satisfied.


The dressing keeps well in the refrigerator for at least a week, and you can use it on other salads, on green beans, or even as a dipping sauce for schnitzel. (It’s good, I promise!)


Just before you’re ready to eat, toss the vegetables, meat and dressing together. Eat immediately. Enjoy!


Salad Ingredients:

  • 2 heads lettuce
  • 2 cups shredded purple cabbage
  • 6 radishes, cut into thin rounds
  • 1 orange, cut into chunks
  • 1 avocado, cut into chunks
  • ¼ cup pumpkin seeds (optional)

  • ½ lb. pepper steak
  • 2 tbsp. honey
  • 2 tbsp. soy sauce
  • 1 tbsp. olive oil
  • 1 clove garlic, minced

Salad Directions:

  1. Cut pepper steak into bite-size pieces and sauté in honey, soy sauce, garlic and olive oil until cooked through.
  2. Mix all salad ingredients, add dressing to taste, and serve immediately.

Dressing Ingredients:

  • ½ cup mayonnaise
  • 8 cloves garlic
  • ¼ cup balsamic vinegar
  • 3 tbsp. honey
  • 3 tbsp. Dijon mustard
  • ¼ tsp. salt
  • 1 tbsp. olive oil
  • 4 scallions

Dressing Directions:

  1. In a blender or food processor, blend until thick and creamy.
  2. Store in the refrigerator for up to a week.

What’s your favorite summery salad? Leave a comment and let us know. Or better yet, send it to us (if it’s your own recipe) so we can add it to our database.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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17 Comments
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Anonymous Pakistan July 13, 2017

Thanks a lot Mariam. Really appreciate it. 👍🏼 Reply

Naomi Valley Glen, CA June 26, 2016

Got it Thanks, Miriam. Will do. Reply

Miriam Szokovski June 21, 2016

pepper steak Hi Naomi,

The butchers around here sell meat already cut and labeled as "pepper steak." You want something that is quick-cook, like a stir-fry type of meat, or London broil.

I hope that helps. Reply

Naomi Valley Glen, CA June 21, 2016

Pepper steak? I probably would like to make this recipe, but I am confounded. What is pepper steak as an ingredient? I found this from a Betty Crocker site: "What is the best meat to use for pepper steak?
To make pepper steak at home, you will first need to cut beef sirloin into thin strips." Is this what you do, Miriam? Thank you! Reply

Miriam Szokovski August 27, 2014

Sounds delicious Zingara - that sounds delicious. there's nothing like crusty Italian bread. Enjoy!

Thank you Sue & Suri - I hope you enjoy.

Rishe - you can definitely leave out the avocado

Anonymous - you can substitute chicken for the meat, or leave it out altogether. It will still be a great salad. Reply

Miriam Szokovski August 27, 2014

another dressing Hi Shoshana - this dressing is lighter and also taste delicious with this salad. Reply

Zingara TX August 20, 2014

Pepper steak salad I missed you last week, dear Miri. This salad has everything, color, flavor & ease of prepping. I'm glad you said chicken can be substituted. I'll try it first w/ the steak...then w/ the chicken. It will be a wonderful week-end meal. I'll probably make oven roasted cauliflower to go w/ it & have a nice crusty Italian bread. Thank you, thank you, thank you for all of your tips, wonderful recipes & your good humor. Reply

Shoshana Frederick MD August 20, 2014

dressing Any suggestions for lightening up the dressing? All that mayo and olive oil too sounds pretty fatty... I definitely want to try this! Reply

Sue Crivitz August 19, 2014

Romain pepper steak salad Sounds delicious. I will have to try it. It sure is pretty. Reply

suri katz kensington, brooklyn, ny June 10, 2013

Thanks for inspiring me. I desperately needed a new recipe to put me in the proper cooking mood. This recipe definitely looks like something my family will love. Can't wait to taste it and pass it on to my married children.

Thanks for this beautiful looking salad. Reply

Miriam Szokovski June 6, 2013

Pepper Steak in Australia Hi Chaya - I'm not sure what pepper steak would be called in Australia but any kind of steak meat should be delicious. Reply

Chaya Melb June 6, 2013

Pepper steak What would pepper steak be called here in melbourne?! :) want to make this but not sure what to ask for at the butcher.. Reply

Miriam Szokovski June 5, 2013

Meat It's true the pepper steak is not entirely necessary, but it definitely adds a lot to the dish. Pepper steak is actually one of the cheaper meats, and you don't need much - it stretches a long way because of the salad. You can also replace it with chicken. Reply

Miriam Szokovski June 5, 2013

Points Plus Unfortunately I'm not familiar with the points plus system, but if you worked it out feel free to post here so others can know, too. Reply

Anonymous June 5, 2013

recipes Is it possible to list We PointsPlus in the recipes nutritional information? Reply

Anonymous June 4, 2013

the steak is not necessary unless you make too much money to buy a kosher steak Reply

Rishe BROOKLYN June 4, 2013

YES I WANT SOME like all Miriam Szokovski's foot photos - this one looks absolutely scrumptious. Yes I want some! planning to make this for Shabbos. but of course without the avocado.
Love, Reply

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