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Grilled Asian Beef Salad

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 1 (1-pound) lean flank steak
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Cooking spray
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon crushed red pepper
  • 6 cups chopped romaine lettuce
  • 1 1/2 cups bean sprouts
  • 1/2 cup red bell pepper strips

Nutrition Information

  • calories 245
  • caloriesfromfat 48 %
  • fat 13.2 g
  • satfat 5.5 g
  • monofat 5.4 g
  • polyfat 0.5 g
  • protein 24.3 g
  • carbohydrate 7.2 g
  • fiber 2.1 g
  • cholesterol 60 mg
  • iron 3.6 mg
  • sodium 325 mg
  • calcium 43 mg

How to Make It

  1. Trim fat from steak. Sprinkle both sides with salt and black pepper. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness. Cut steak across grain into thin slices; cut slices into 2-inch pieces. Set aside.

  2. Combine vinegar and next 4 ingredients (vinegar through red pepper) in a small bowl. Combine steak, lettuce, bean sprouts, and bell pepper in a large bowl; toss well. Drizzle vinaigrette over salad; toss to coat.