Asian Grilled Beef Steak Salad

Nutritional Information

Per Serving (10 Calories, 20 g protein, 6 g fat (2 g saturates, 29 mg cholesterol), 20 g carbohydrate (2 g fibre) 404 mg sodium, 734 mg potassium. Excellent source: zinc (59% DV), vitamin A, niacin, folate and vitamin B12. Good source iron (20% DV), vitamin C, rib)

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.

bunch fresh cilantro, including roots, stems and leaves

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

large English cucumber, thinly sliced

½ cup (125 mL)

coarsely chopped fresh cilantro or parsley

¼ cup (50 mL)

EACH chopped fresh mint and 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 4 to 5 minutes per side or until medium-rare. 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.

Beef Steak and Berry Salad

More than just leafy greens, this beef steak salad recipe has substantial staying-power, built on economical Marinating Steak that’s been grilled and cut into thin slices.

Hail-to-Caesar Beef Steak Salad

This is a kid-friendly recipe for a beef steak Caesar salad that the whole family will enjoy — easy to make and flavourful! If you don’t feel like making the Caesar dressing, you can substitute 1 cup (250 mL) of your favourite store-bought light Caesar dressing.

Beef Thai Salad

Lean Canadian Beef makes supper salads like this recipe so substantial that they satisfy even your meat-and-potatoes kind of guy.

Rosemary Beef Skewers with Winter Salad

APPETIZER BITES: Make many small skewers of meat and serve with the salad in a cocktail glass or on a bread and butter plate for tapas-style dining. The salad includes vegetables and fruits rich in Vitamin C with your meals to boost iron absorption. The oranges, grapes, beets and pomegranate juice in this recipe are clever food combos that do just that. BONUS: These ingredients provide powerful antioxidants too.

Recipe Summary

Nutritional Information

Asian Grilled Beef Steak Salad

Beef Steak and Berry Salad

Hail-to-Caesar Beef Steak Salad

Beef Thai Salad

Rosemary Beef Skewers with Winter Salad

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