Grilled Steak and Asian Noodle Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A beef salad done Asian-style has whole-grain noodles, colorful sugar snap peas, red bell peppers, and carrots tossed in a light sesame-lime dressing. Ingredients:
1 (16 ounce) beef top sirloin steak, cut 1 inch thick |
6 ounces uncooked whole grain spaghetti |
1 (8 ounce) package sugar snap peas |
1 medium red bell pepper, thinly sliced |
1 cup packaged shredded carrots |
toasted sesame seeds |
marinade |
1/3 cup reduced-fat or regular asian-sesame dressing |
1/3 cup hoisin sauce |
2 tablespoons fresh lime juice |
Directions:
1. Combine marinade ingredients in small bowl. Place beef steak and 3 tablespoon marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade until ready to use.
2. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium-rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
3. Meanwhile, cook pasta according to package directions, adding vegetables during last 3 minutes of cooking. Drain. Combine pasta and vegetables with reserved marinade in large bowl. Evenly divide among 4 bowls.
4. Carve steaks into slices. Evenly arrange beef over pasta and vegetables. Sprinkle with toasted sesame seeds, if desired.
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