Total Recipe Time: 25 to 30 minutes
Makes 4 servings
2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
3/4 cup prepared reduced-fat or regular Asian-style dressing
1 package (1 pound) coleslaw mix
1 cup snow peas, trimmed, cut diagonally in half or 3/4 cup frozen shelled edamame, defrosted
1/4 cup honey-roasted peanuts, chopped or slivered almonds, toasted
INSTRUCTIONS FOR EAST MEETS WEST STEAK SALAD
Place beef Steaks and 1/4 cup dressing in food-safe plastic bag; turn Steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove Steaks from marinade; discard marinade. Place Steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve Steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining 1/2 cup dressing in large bowl until well coated. Add beef; toss to combine.