Grilled Asian Steak Salad

PREP TIME: 15 min + 30 min to marinade COOK TIME: 10 min 4 servings

• INGREDIENTS

  1 pound flank steak or skirt steak

  Soy-Sesame Dressing (see next drop menu)

  Nonstick cooking spray or canola oil

  1 (9-ounce) package spring mix greens or other mixed greens about 6 cups)

  1 cup cherry tomatoes, halved

  1 medium cucumber, halved lengthwise and cut into half-moons

  1 carrot, grated

• SOY-SESAME DRESSING

  2 tablespoons

  reduced-sodium soy sauce

  2 tablespoons seasoned rice vinegar

  '1 garlic clove, minced

  1 teaspoon toasted sesame oil

  1 teaspoon honey

  ⅓ cup canola oil

  In a small bowl, whisk together the soy sauce, vinegar, garlic, sesame oil, and honey. Slowly drizzle in the canola oil, while whisking vigorously to combine.

  REFRIGERATE: Store the dressing in a resealable container for up to 2 weeks.

  LAURA'S TIP: Use as a dressing or as a marinade for steak or a fatty fish like tuna or salmon. Always throw away the extra marinade used on raw meat and fish after use.

  Per Serving (1½ tablespoons): Calories: 122; Fat: 3g: Saturated Fat: 1g; Protein: Og; Total Carbs: 2g; Fiber: Og; Sodium: 145mg

• DIRECTIONS

  1. In a large bowl, add the steak and drizzle it with 1/4 cup pf the dressing. Use your fingers to makes sure the entire surface of the steak is covered by the dressing. Cover the bowl and marinate the steak in the refrigerator for at least 30 minutes and up to 24 hours.

  2. Place a grill pan over high heat or preheat the grill. Coat the grill pan with the cooking spray or brush the grill grates with the canola oil. Place the steak on the grill and discard the leftover marinade. Grill until the steak's internal temperature reaches 145°F, 3 to 5 minutes on each side. Transfer the steak to a plate and let it rest for 10 minutes. Slice the steak into 1-inch-thick strips.

  3. Place 1½ cups of the greens into each of four individual containers. Top each with equal amounts of the tomatoes, cucumbers, and carrots. Layer the sliced steak across each salad (about 4 ounces per salad). Drizzle each salad with 2 tablespoons of the dressing just before eating.

• STORAGE

  REFRIGERATE: Store the undressed salad for up to 5 days. Store the dressing in a resealable container or glass jar for up to 2 weeks. When ready to eat, top each salad with 2 tablespoons of dressing. Alternatively, put the dressing serving in the bottom of a Mason jar and then add the salad ingredients and steak slices.

  Refrigerate for up to 5 days and shake the jar before eating to evenly coat the salad.

• STATS

  Per Serving: Calories: 433; Fat: 35g; Saturated Fat: 8g; Protein: 24g Total Carbs: 10g; Fiber: 2g; Sodium: 306mg

  Source: The Healthy Meal Prep Cookbook - Toby Amidor, MS, RD, CDN

Yes, I needed to cook the beef jut a tiny bit longer.