Recipes
Grilled Asian Steak Salad
- Yield: 4 Servings
- Prep Time: N/A
- Cook Time: N/A
- 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 cup Fisher® 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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