Asian-Spiced Steak with "Forbidden" Rice and Vegetable Salad

• 45 min
• 4 SERVINGS
• 460 Cal
• 34 g Protein

Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)

• 3 tablespoons fresh lime
• 2 tablespoons honey
• 2 tablespoons reduced-sodium soy sauce plus additional for serving (optional)
• 2 tablespoons vegetable oil
• 1 teaspoon mirin (rice wine)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon five spice powder
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon garlic powder

• 2 cups cooked Chinese black rice
• 3/4 cup chopped red bell pepper
• 3/4 cup frozen shelled edamame, thawed
• 1/4 cup sliced green onions
• 1/4 cups toasted sliced almonds
• 2 tablespoons chopped fresh mint

Cooking:

1. Combine Marinade & Dressing ingredients in medium bowl. Place beef Steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Reserve remaining marinade for dressing.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium-rare (145ºF) to medium (160°F) doneness, turning occasionally.
3. Meanwhile, combine rice, bell pepper, edamame and green onion in large bowl. Add reserved dressing; toss to coat evenly.
4. Carve steak into slices. Serve beef with rice mixture. Sprinkle with almonds and chopped mint. Season with additional soy sauce, if desired.