Pan-Asian Grilled Steak Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Take-out sushi is the ideal starter for this meal, and purchased sesame noodles sprinkled with chopped peanuts go perfectly with the main course. Serving mini-scoops of refreshing fruit sorbets like lemon, peach and boysenberry with fortune cookies would be a really cool finish. Ingredients:
2 tablespoons plus 4 teaspoons purchased teriyaki sauce |
1 8- to 10-ounce sirloin steak (about 1 inch thick) |
3 tablespoons peanut oil |
2 tablespoons fresh lime juice |
1 tablespoon dark brown sugar |
1/2 teaspoon grated lime peel |
2 cups shredded napa or other green cabbage |
1/2 cup very thinly sliced red onion |
2 tablespoons slivered fresh mint |
Directions:
1. Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes.
2. Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates.
3. Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.
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