Even though this salad has steak in it, it is very light. There are a lot of ingredients in this steak salad but it’s definately worth the fuss.
2 boneless beef strip steaks
1/2 cup non fat Greek yogurt
1 teaspoon orange zest
1 small can of mandarin oranges
2 ½ cloves of garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons mirin
1 ½ tablespoons soy sauce
3 tablespoons fresh orange juice
2 tablespoons sesame oil
1 teaspoon fish sauce
2 teaspoons honey
1 tablespoon plus one teaspoon toasted sesame seeds
Kosher salt and pepper
2 tablespoons rice vinegar
2 small heads of Boston or Bibb lettuce, torn into bite size pieces
½ cup snap peas
2 scallions, green parts only sliced on a diagonal
¼ medium cucumber, seeded, halved and sliced thinly
Olive oil spray
In a large glass bowl, combine the yogurt, shallot, 2 cloves of minced garlic, ginger, mirin, 2 tablespoons of orange juice, 1 tablespoon of soy sauce, ½ tablespoon of sesame oil, 1 teaspoon sesame seeds, ¼ teaspoon salt and some cracked black pepper and mix. Add the 2 steaks, cover and marinate for 4 hours.
In a small bowl, whisk the rice vinegar and fish sauce with 1 tablespoon orange juice, ½ tablespoon soy sauce, 1 tablespoon sesame oil, honey and 1 tablespoon sesame seeds. Set dressing aside.
In a small sauté pan, heat to medium heat and spray with olive oil spray. Add ½ clove minced garlic, pinch of salt and snow peas and sauté fast for about 2 minutes until peas are tender. Remove from the heat and set aside.
Heat a grill to medium heat. Remove the steaks from the marinade and pat dry removing all the yogurt marinade. Grill until steaks are medium, Remove from the grill and let sit for about 10 minutes. Slice steaks into thin strips. Drizzle part of the dressing over steak slices.
Divide the lettuce between 4 plates. Top evenly with snap peas, scallions, cucumbers, mandarin oranges and steak slices. Drizzle lightly with the sesame dressing. This is a bolder flavored dressing so you don’t need a lot.
Approximate nutrition facts, 359 calories, 22 g fat, 13 g carbs, 2 g fiber, per serving