East Meets West Steak Salad

Name: East Meets West Steak Salad
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ranch Steak; Asian-style dressing; coleslaw mix; snow peas; honey roasted peanuts

30

Minutes

4

Servings

5

Ingredients

Cook Mode

Ingredients

2 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

Preparation

Step 1

Place beef Ranch 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.
Step 2

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.
Step 3

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.

Nutrition Information

Nutrition information per serving: 319 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 65 mg Cholesterol; 484 mg Sodium; 22 g Total Carbohydrate; 3.5 g Dietary Fiber; 27 g Protein; 3.4 mg Iron; 4.9 mg NE Niacin; 0.6 mg Vitamin B₆; 4.2 mcg Vitamin B₁₂; 6.3 mg Zinc; 35.8 mcg Selenium; 98.3 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

Filed Under:

Salads

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