Asian Grilled Beef Steak Salad

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mayo 12, 2015

This nutrient-rich main course salad features lean beef and a delicious NO-fat dressing. This recipe from HeartSmart™: The Best of HeartSmart™ Cooking by Bonnie Stern and the Heart and Stroke Foundation is just one of the cookbook’s lean beef features. You can substitute any thick-cut Beef Marinating or Grilling Steak or Medallions for the flank steak.
[timer length=10]10 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Productos: 6 Servings


½ bunch fresh cilantro, including roots, stems and leaves

2 cloves garlic, chopped

1 tbsp (15 mL) minced ginger root

2 tbsp (30 mL) EACH hoisin sauce, soy sauce and fresh lemon juice

1 tsp (5 mL) hot Asian chili paste

1 lb (500 g) Beef Flank Marinating Steak

Citrus Dressing (recipe follows)

10 cup (2.5 L) mixed salad greens

1 large English cucumber, thinly sliced

½ cup (125 mL) coarsely chopped fresh cilantro or parsley

¼ cup (50 mL) chopped fresh mint

¼ cup (50 mL) chives or green onions


Prepare marinade by combining the half bunch cilantro, garlic, ginger root, hoisin sauce, soy sauce, lemon juice and chili paste in food processor; blend until smooth consistency.

Pour into large sealable freezer bag along with meat; press out any excess air. Refrigerate for 1 hour or up to 12 hours.

Discard marinade. Pat steak dry with paper towel and grill over medium-high heat for 8 to 10 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Let stand for at least 10 minutes before carving into thin slices on diagonal.

Arrange salad greens on flat dish. Arrange cucumber on top and sprinkle with cilantro, mint and chives. Place steak slices on top and drizzle with Citrus Dressing.

Citrus Dressing: Combine 1/3 cup (75 mL) EACH granulated sugar and water in small saucepan. Cook over high heat a few minutes until sugar dissolves. Remove from heat; stir in 1/3 cup (75 mL) shredded carrot, 2 tbsp (25 mL) EACH rice or cider vinegar and orange juice, 1 tbsp (15 mL) EACH fresh lemon juice and soy sauce, 1 clove garlic (minced) and 1/2 tsp (2 mL) hot Asian chili paste. Cool.
From HeartSmart™: The Best of HeartSmart™ Cooking. Copyright © 2006 by the Heart and Stroke Foundation of Canada and Bonnie Stern Cooking School Ltd. Published by Random House Canada.
Excellent source: zinc (59% DV), vitamin A, niacin, folate and vitamin B12. Good source iron (20% DV), vitamin C, rib.


Información nutricional

Sodio404 mg
Potasio734 mg
Proteínas20 g
Colesterol29 mg
Grasas Totales6 g
Grasas Saturadas2 g
Total Carbohydrates20 g
Fibra Dietética2 g