EAST MEETS WEST STEAK SALAD

East Meets West Steak Salad --
Lean Cut
  • Total Recipe Time: 25 to 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
  2. 3/4 cup prepared reduced-fat or regular Asian-style dressing
  3. 1 package (1 pound) coleslaw mix
  4. 1 cup snow peas, trimmed, cut diagonally in half or 3/4 cup frozen shelled edamame, defrosted
  5. 1/4 cup honey-roasted peanuts, chopped or slivered almonds, toasted

INSTRUCTIONS FOR EAST MEETS WEST STEAK SALAD

  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.
Comments (2)
Usage Guidelines.

mavmed2

This would be a great way to use up any leftover steak. It's quick and easy.

margaretkfox@gmail.com

what is a "Ranch Steak" looked at your butcher counter and it is not listed?