Southeast Asian Grilled Beef Salad

"I love the strong flavors of Thai food, especially the combination of lime juice and beef. This dish is great for company because you can prep all the ingredients ahead, and then everything comes together quickly." -CL Reader

Yield: 6 servings (serving size: about 3 cups salad and 3 ounces beef)

Ingredients

• Beef:
• 1  tablespoon  freshly ground black pepper
• 1  tablespoon  thinly sliced green onions
• 2  tablespoons  low-sodium soy sauce
• 2  tablespoons  minced peeled fresh ginger
• 1  teaspoon  kosher salt
• 6  garlic cloves, minced
• 1  (1 1/2-pound) flank steak, trimmed
• Cooking spray
• 
  Dressing:
• 1/4  cup  fresh lime juice
• 2  tablespoons  finely chopped fresh basil
• 2  tablespoons  finely chopped fresh cilantro
• 1  tablespoon  low-sodium soy sauce
• 1  teaspoon  sugar
• 1  teaspoon  dark sesame oil
• 
  Salad:
• 8  cups  mixed salad greens
• 2  cups  grape or cherry tomatoes, halved
• 1 1/2  cups  fresh bean sprouts
• 1  cup  thinly sliced yellow or red bell pepper
• 1/2  cup  thinly sliced red onion

Preparation

To prepare beef, combine the first 6 ingredients. Rub over beef; cover and refrigerate 30 minutes.

Prepare grill.

Place beef on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Cut beef diagonally across the grain into thin slices.

To prepare dressing, combine juice and next 5 ingredients (juice through oil), stirring well with a whisk.

To prepare salad, combine greens and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates; top with beef.

Nutritional Information

Calories:

236 (36% from fat)

Fat:

9.5g (sat 3.7g,mono 3.7g,poly 0.9g)

Protein:

25.6g

Carbohydrate:

13.3g

Fiber:

4g

Cholesterol:

54mg

Iron:

4.3mg

Sodium:

676mg

Calcium:

71mg