2
Yvonne Duivenvoorden
Ready in just 25 minutes, this is an all-in-one summer salad with zesty, crisp flavours.
375 g strip loin or top sirloin steak, about 1-in. thick
2 cups sugar-snap peas or snow peas
1 red or yellow bell pepper
2 green onions, thinly sliced
1/2 cup coarsely chopped mint leaves
1 large carrot
3 tbsp rice-wine vinegar
2 tbsp vegetable oil
2 tbsp dark sesame oil
1 tbsp granulated sugar
3 garlic cloves, minced
1 tsp bottled minced ginger
1/2 tsp salt
1 romaine heart
Oil grill and heat barbecue to medium-high. Place steaks on grill. Barbecue, uncovered, until meat gives slight resistance when pressed, 5 to 6 min per side for a steak 1 in. (2.5 cm) thick, if you like it medium-rare. Or broil until done as you like.
Meanwhile, trim peas, then cook in boiling water until tender-crisp, about 1 min. Drain and place in a large bowl along with pepper, onions and mint. Coarsely grate carrot and add.
In a small bowl, whisk vinegar with oils, sugar, garlic, ginger and salt. Slice romaine into bite-size pieces and add to vegetables. Toss with dressing. Thinly slice steak and add to salad.
Calories 322, Protein 23g, Carbohydrates 17g, Fat 19g, Fibre 5g, Sodium 349mg.