Nutrition per serving may change if servings are adjusted.
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.
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.
204 calories;6 g fat(2 g sat); 5 g fiber; 15 g carbohydrates; 23 g protein; 156 mcg folate; 52 mg cholesterol; 6 g sugars; 2 g added sugars; 5408 IU vitamin A; 105 mg vitamin C; 115 mg calcium; 3 mg iron; 420 mg sodium; 869 mg potassium