Sesame-Ginger Steak Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This Asian-inspired salad makes a satisfying lunch. Cook the steak the night before, refrigerate, then simply toss with veggies and dressing when the lunch bell rings. âMarla Clark, Moriarty, New Mexico Ingredients:
1 beef top sirloin steak (1 pound) |
1/2 cup sesame ginger vinaigrette, divided |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1 package (10 ounces) hearts of romaine salad mix |
4 radishes, thinly sliced |
3 green onions, thinly sliced |
1 cup sliced english cucumber |
1 cup fresh snow or sugar snap peas |
1 cup grape tomatoes |
1/4 cup minced fresh cilantro |
Directions:
1. Brush steak with 2 tablespoons vinaigrette; sprinkle with salt and pepper. Cook steak in a large skillet coated with cooking spray over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
2. Divide salad mix among four plates. Top with radishes, onions, cucumber, peas, tomatoes and cilantro. Arrange sliced steak over salads; drizzle with remaining vinaigrette. Yield: 4 servings.
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