Pan-Asian Grilled Steak Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings (can be doubled)
- 2 tablespoons fresh lime juice
- 1 tablespoon dark brown sugar
- 3 tablespoons peanut oil
- 1/2 teaspoon grated lime peel
- Carbohydrate 19 g(6%)
- Cholesterol 97 mg(32%)
- Fat 38 g(59%)
- Fiber 3 g(13%)
- Protein 28 g(56%)
- Saturated Fat 11 g(53%)
- Sodium 1233 mg(51%)
- Calories 528
Preparation Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes. Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates. Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.
Preparation Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes. Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates. Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.
