Asian Grilled Beef Steak Salad
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
- Productos: 6 Servings
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.
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.
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