East Meets West Steak Salad
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Total Recipe Time: 25 to 30 minutes
Marinade Time: 15 minutes to 2 hours
Makes 4 servings
2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
3/4 cup prepared reduced-fat or regular Asian-style dressing
1 package (1 pound) coleslaw mix
1 cup snow peas, trimmed, cut diagonally in half or 3/4 cup frozen shelled edamame, defrosted
1/4 cup honey-roasted peanuts, chopped or slivered almonds, toasted
|1.||Place beef Steaks and 1/4 cup dressing in food-safe plastic bag; turn Steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
|2.||Remove Steaks from marinade; discard marinade. Place Steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
|3.||Carve Steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining 1/2 cup dressing in large bowl until well coated. Add beef; toss to combine.
Nutrition information per serving: 319 calories; 13 g fat (3 g saturated fat; 3 g monounsaturated fat); 65 mg cholesterol; 484 mg sodium; 22 g carbohydrate; 3.5 g fiber; 27 g protein; 4.9 mg niacin; 0.6 mg vitamin B6; 4.2 mcg vitamin B12; 3.4 mg iron; 35.8 mcg selenium; 6.3 mg zinc; 98.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.