East Meets West Steak Salad

This salad packs a punch with protein and is drizzled in an Asian-style dressing.

Cook Time 30M
Protein 27G
Servings 4
East Meets West Steak Salad
Grilling

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

319

Carbs

8% DV
22g

Fat

20% DV
13g

Fiber

12% DV
3.5g

Iron

18% DV
3.4mg

Ingredients

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


Economical and versatile, this lean cut is best when marinated before grilling.

More About Cuts