The Essential EatingWell Cookbook (2004)
Pepper-crusted steak, grill-charred vegetables and sesame-ginger dressing turn fresh salad greens into an exciting main course.
Active Time: 25 minutes |
Total Time: 25 minutes
1 clove garlic, minced
2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
2 teaspoons toasted sesame oil
2 teaspoons brown sugar
1 teaspoon chopped fresh ginger
2 teaspoons black peppercorns, crushed
1 12-ounce sirloin steak, trimmed
1/8 teaspoon salt
16 scallions, white part only
1 red bell pepper, halved lengthwise and seeded
2 cups torn salad greens, such as escarole, curly endive, radicchio or watercress
Preheat grill to high.
Combine garlic, soy sauce, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside.
Press peppercorns into both sides of sirloin. Season with salt. Place the sirloin, scallions and bell pepper halves on the grill and cook for 4 minutes. Turn over and cook until the meat is medium-rare and the vegetables are slightly charred, about 4 minutes more.
Let sirloin rest for 5 minutes, then slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips.
Toss greens with the reserved dressing in a large bowl. Arrange on a platter or 4 plates. Top with sirloin and grilled vegetables. Serve immediately.
Per serving :
6 g Fat;
2 g Sat;
2 g Mono;
52 mg Cholesterol;
14 g Carbohydrates;
23 g Protein;
5 g Fiber;
422 mg Sodium;
835 mg Potassium