This salad packs a punch with protein and is drizzled in an Asian-style dressing.
Cook Time 30M
|
Protein 27G
|
Servings 4
Helpful Hereford Tips
Preheat your grill 15 to 25 minutes before you begin grilling to make sure it reaches the right temperature.
Nutritional Information
Cals
319Carbs
8% DVFat
17% DVFiber
13% DVIron
19% DVIngredients
- 2 Certified Hereford Beef ranch steaks, cut 1 inch thick (about 8 ounces each)
- 3/4 cup prepared reduced-fat or regular Asian-style dressing
- 1 package (1 pound) coleslaw mix
- 1 cup snow peas, trimmed, cut diagonally in half or 3/4 cup frozen shelled edamame, defrosted
- 1/4 cup honey-roasted peanuts, chopped or slivered almonds, toasted
Instructions
- Place steaks and 1/4 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining 1/2 cup dressing in large bowl until well coated. Add beef; toss to combine.
About Ranch Steak
This salad packs a punch with protein and is drizzled in an Asian-style dressing.