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


Recipe Summary test

35 mins


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; protein 29.6g; carbohydrates 16.7g; dietary fiber 6g; sugars 7.8g; fat 7.9g; saturated fat 2.3g; cholesterol 67.2mg; vitamin a iu 6019.3IU; vitamin c 76.3mg; folate 252.4mcg; calcium 158.6mg; iron 5mg; magnesium 80.7mg; potassium 1141mg; sodium 517mg; thiamin 0.2mg; added sugar 2g.