This flavorful combo uses only one bowl and the grill; cleanup couldn't be any easier. Choose the greens you like best to give the salad customized character. Serve with grilled baguette, topped with sun-dried tomato tapenade, and icy cold beer. Source: EatingWell Magazine, July/August 1992

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high. Whisk soy sauce, vinegar, oil, sugar, ginger and garlic in a large bowl until the sugar dissolves.

  • Rub pepper into both sides of steak. Season with salt. Place the steak, scallions and bell pepper half on the grill and cook for 4 minutes.

  • Turn the steak and vegetables and cook until the steak is medium-rare and

  • the vegetables are slightly charred, 3 to 4 minutes more.

  • Let the steak stand for 5 minutes before cutting it, against the grain,

  • into very thin slices. Cut the scallions into 1-inch pieces. Slice the bell pepper into long strips.

  • Toss salad greens with the dressing. Divide between 2 plates and top with the steak and vegetables.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

251 calories; 7.9 g total fat; 2.3 g saturated fat; 67 mg cholesterol; 517 mg sodium. 1141 mg potassium; 16.7 g carbohydrates; 6 g fiber; 8 g sugar; 29.6 g protein; 6019 IU vitamin a iu; 76 mg vitamin c; 252 mcg folate; 159 mg calcium; 5 mg iron; 81 mg magnesium; 2 g added sugar;