A sweet and savory dressing perfectly marinates steak, while Fisher®Whole Almonds add a nutritious crunch to this tasty summer salad!
Ingredients
Marinade & Dressing:
1/3 cup rice vinegar
3 tablespoons less-sodium soy sauce
2 teaspoons granulated sugar
1 medium clove garlic, minced
1/4 teaspoon ground ginger
3/4 cup vegetable oil
Salad:
8 ounces boneless beef top sirloin steak, about ¾-inch thick
1 package (10 oz.) hearts of romaine lettuce
1 cup cherry tomatoes, halved
4 ounces fresh snow peas, trimmed
1/4 cup julienne sliced carrot
2 green onions with tops, thinly sliced
1/3 cupFisher® Chef's Naturals Whole Almonds
For food safety, gently rub produce under cold running water.
Directions
For marinade, combine all ingredients in small bowl; whisk until blended. Reserve 2/3 cup for salad dressing.
Place steak and remaining marinade in resealable plastic food storage bag; turn to coat. Marinate in refrigerator several hours or overnight; turning occasionally.
For salad, prepare grill for direct cooking over medium coals. Remove steak from bag; discard marinade. Place steak on grid of grill. Grill, uncovered, until internal temperature reaches 145°F on a food thermometer, 12 - 15 minutes turning occasionally.
Remove steak from grill to cutting board and allow to rest for 3 minutes. Carve steak crosswise into thin slices
Meanwhile, for salad, place lettuce, tomato, snow peas, carrot, and onion in large bowl; toss. Arrange lettuce on large serving platter; top with steak slices. Sprinkle with almonds. Serve with reserved dressing
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