Asian-Spiced Steak with “Forbidden” Rice and Vegetable Salad
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Marinade & Dressing:
Step 1Combine Marinade & Dressing ingredients in medium bowl. Place beef Steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Reserve remaining marinade for dressing.
Step 2Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium-rare (145ºF) to medium (160°F) doneness, turning occasionally.
Step 3Meanwhile, combine rice, bell pepper, edamame and green onion in large bowl. Add reserved dressing; toss to coat evenly.
Step 4Carve steak into slices. Serve beef with rice mixture. Sprinkle with almonds and chopped mint. Season with additional soy sauce, if desired.
Nutrition information per serving: 457 Calories; 135 Calories from fat; 15g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 70 mg Cholesterol; 286 mg Sodium; 43 g Total Carbohydrate; 4.1 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 11.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 30.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.