Oriental Grilled Beef Salad

Makes 6
Prep 20 m
Grill 10 - 12 m

Ingredients

Rub:

Dressing and salad:

Directions

  1. 1 of 1 Heat gas grill to high or prepare charcoal grill with hot coals or heat broiler.

Rub:

  1. 1 of 1 In bowl, stir ginger, garlic, sugar, soy sauce and pepper to form a paste. Rub 1 tablespoon onto one side of steak. Grill, rub side down, 5 to 6 minutes. Rub remaining paste onto top of steak; flip. Grill 5 to 6 minutes or until temperature measures 140 degrees F for medium rare. Remove from grill; let stand 10 minutes. (Or coat broiler pan with cooking spray; place steak, rub side up. Broil, 4 inches from heat, 6 minutes. Flip; rub remaining paste onto steak; broil 6 minutes more.)

Dressing and salad:

  1. 1 of 2 In medium-size bowl, combine lime juice, cilantro, soy sauce, sugar, garlic and pepper. Whisk in oil until blended. Peel cucumber; slice lengthwise in half, then cut into 1/4-inch-thick slices. Trim and discard 1/4 inch off stem end of bok choy. Cut remaining bok choy crosswise into 1/2-inch strips. Tear Boston lettuce into bite-size pieces.
  2. 2 of 2 Toss cucumber, bok choy, lettuce and onion with 3/4 cup salad dressing. Thinly slice steak on the diagonal against the grain. Place about 2-1/2 cups salad onto each plate; top with 4 thin slices of steak. Drizzle about 1 tablespoon dressing on top of meat. Makes 6 servings.
Nutrition Information for Oriental Grilled Beef Salad
Servings Per Recipe: 6
Per Serving: 5 g sat. fat, 506 mg sodium, 308 kcal cal., 3 g fiber, 16 g Fat, total, 59 mg chol., 28 g pro., 14 g carb.