East Meets West Steak Salad

Ranch Steak takes a dip in Asian-style dressing before hitting the grill. Serve the steaks with packaged coleslaw mix and nuts for a delicious crunch!

  • 30
    min
  • 4
    SERVINGS
  • 319
    Cal
  • 27 g
    Protein

Ingredients & Cooking

Ingredients:

  • 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

Cooking:

  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

Butcher Counter

East Meets West Steak SaladRanch Steak Chuck Primal

Affordable, lean and versatile. Good for grilling or broiling.

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