A bowl of salad with steak and avocado
Photography, Alison Slattery

Mandy’s Togarashi Steak Salad With Toasted-Sesame Dressing

The dynamic restaurant sister-duo were inspired to create a healthy steak salad recipe with a Japanese flavour profile for their new cookbook.

This healthy steak salad uses Japanese ingredient mainstays (including Togarishi and Karachi), seared Filet Mignon and just the right balance of fresh flavours and textures.

Filet Mignon is seasoned with Togarashi (a Japanese spice blend with a kick consisting of – among other things – chili flakes, sesame seeds and seaweed) then seared until medium-rare. Serve sliced steak on a bed of soba noodles, shredded bok choy, assorted greens and edamame. Drizzle with Kewpie Toasted-Sesame Dressing (a creamy Japanese dressing mainstay) and top with a sprinkling of with black and white sesame seeds.

The salad recipe is for one serving, but there is enough Seared Filet Mignon and Kewpie Toasted-Sesame Dressing for four servings.

And for dessert? Mandy’s Mini Peanut Butter and Chocolate Fondants recipe can’t be beat.

A bowl of salad with steak and avocado

Togarashi Steak Salad

Mandy Wolfe, Rebecca Wolfe and Meredith Erickson
This Togarishi Steak Salad with a Kewpie Toasted Sesame Dressing recipe uses Japanese ingredients Togarishi and Karachi, seared Filet Mignon and just the right balance of fresh flavours and textures.
Course Main Course, Salad
Cuisine Japanese
Servings 1 servings


Seared Filet Mignon Recipe

  • lbs beef tenderloin cut into 3 1-inch-thick steaks
  • salt and freshly ground black pepper
  • 3 tbsp togarashi
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil

Kewpie Toasted-Sesame Dressing Recipe

  • tbsp karashi
  • 3 tbsp Kewpie mayonnaise
  • ½ cup tamari
  • cup seasoned rice vinegar
  • 3 tbsp mirin
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1 clove garlic coarsely chopped
  • ½ cup avocado oil
  • salt and freshly ground black pepper

Salad Recipe

  • ½ cup cooked soba noodles
  • 3 cups shredded curly kale
  • 1 cup thinly sliced bok choy
  • ½ avocado diced
  • ¼ cup frozen edamame thawed and rinsed
  • ¼ cup shredded carrots
  • ¼ cup shredded red cabbage
  • ¼ cup diced cucumber
  • ¼ cup sliced scallions
  • 2 tbsp sesame seeds black and white
  • 2 tbsp minced nori
  • 4 oz Seared Filet Mignon sliced
  • cup Kewpie Dressing


Seared Filet Mignon

  • Season the meat generously with the salt and pepper (and the togarashi if using).
  • Warm the butter and olive oil in a large frying pan over medium-high heat until bubbling and shimmering. Sear the steaks for 2 minutes on one side, then flip and continue cooking for approximately 3 more minutes for rare (or until the internal temperature registers 120°F on an instant-read digital thermometer), 6 minutes for medium-rare (130°F), or 7 minutes for medium (140°F) doneness.
  • Set the meat aside to rest for 5 minutes before slicing. Store in an airtight container in the fridge for up to 5 days.

Kewpie Dressing

  • In a blender, combine the karashi, mayonnaise, tamari, vinegar, mirin, sesame oil, sugar, and garlic. Process on medium-high speed until smooth and well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
  • With the blender running on low speed, slowly drizzle in the avocado oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use. This dressing will keep, refrigerated, for up to 7 days.


  • Combine all of the ingredients except for the Seared Filet Mignon in a large stainless-steel bowl. Top with the dressing and, using tongs, toss until well mixed and dressed. Transfer to a serving bowl and arrange the filet mignon slices over top.
Keyword steak salad
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