Print Options

 
 
 
 Print
Sesame-Ginger Steak Salad Recipe

Sesame-Ginger Steak Salad Recipe

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. —Marla Clark, Moriarty, New Mexico
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

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.

Nutritional Facts

1 serving equals 300 calories, 14 g fat (3 g saturated fat), 46 mg cholesterol, 526 mg sodium, 15 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.