4 - 6 servings
1 pound tenderized Beef Skirt Steak
1 cup Asia-Asia Traditional™ Oriental Barbecue Sauce
4 cups salad greens, torn into bite-size pieces
1/2 small red onion, thinly sliced
1 cup Matchstix® or shredded carrots
1/4 cup fresh cilantro leaves
3 tablespoons Nakano Seasoned Rice Vinegar
1 tablespoon Hill Country Fare Vegetable Oil
1 tablespoon Consorzio Organic Sesame Oil
1 tablespoon chili garlic sauce
Place skirt steak in a large glass dish or 1-gallon sealable plastic bag. Pour Oriental Barbeque Sauce over steak and turn to coat; set aside to marinate 15 to 30 minutes.
Heat charcoal 25 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Meanwhile, wash and dry salad greens; tear into bite-size pieces. Slice onion. Remove cilantro leaves from stems.
Grill steak 4 inches above Medium-High heat (425 degrees F grill surface temperature) 4 to 5 minutes per side. To determine grill surface temperature, hold palm just above grate. If heat causes you to pull away in 3 seconds, heat is ideal for Medium-High. Set steak aside after removing from grill.
Whisk dressing ingredients together in a large serving bowl. Add greens, onion, carrots and cilantro; toss to coat.
Cut steak thinly across the grain into 1/4-inch wide by 2-inch long slices, holding knife at a 45 degree angle. Lay steak slices over salad and serve
Calories: 320, Total Fat: 15g, Cholesterol: 54mg, Sodium: 859mg, Carbohydrates: 20g, Dietary Fiber: 1g, Protein: 22g
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