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Grilled Beef Salad With Asian Dressing

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes

Makes:

4 - 6 servings

Ingredients

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

Dressing:

3  tablespoons  Nakano Seasoned Rice Vinegar

1  tablespoon  Hill Country Fare Vegetable Oil

1  tablespoon  Consorzio Organic Sesame Oil

1  tablespoon  chili garlic sauce

Instructions


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
Nutritional Information
Calories: 320, Total Fat: 15g, Cholesterol: 54mg, Sodium: 859mg, Carbohydrates: 20g, Dietary Fiber: 1g, Protein: 22g
Source:

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