ASIAN BEEF AND WILD RICE SALAD

Asian Beef and Wild Rice Salad --
Lean Cut
  • Total Recipe Time: about 1-1/4 hours
  • Makes 4 servings

INGREDIENTS

  1. 2 beef top loin (strip) steaks, cut 3/4 inch thick (about 10 ounces each)
  2. 2/3 cup light Asian-style dressing, divided
  3. 1-1/4 cups long-grain and wild rice blend (not quick-cooking)
  4. 2-1/2 cups boiling water
  5. 1 medium red bell pepper, cut into 3/4-inch pieces
  6. 1-1/4 cups hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
  7. 1-1/4 cups frozen shelled edamame, thawed
  8. 1/4 cup thinly sliced green onions, divided
  9. 2 tablespoons chopped fresh cilantro

INSTRUCTIONS FOR ASIAN BEEF AND WILD RICE SALAD

  1. Place beef steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Add bell pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired.
  5. Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion.
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