Spring Greens with KC Strip Steak Salad
- 1 Tbsp. packed brown sugar
- 1 Tbsp. all-purpose flour
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. garlic salt
- 1 to 1 1/2 lbs boneless KC Strip Steak
- 2 cups spring mixed salad greens
- 1/2 cup edamame, cooked
- 1/2 cucumber, sliced
- 1/2 cup radishes, sliced
- 1/4 cup red onion, thinly sliced
- 1/3 cup rice vinegar
- 2 Tbsp. sugar
- 1 Tbsp. soy sauce
- 2 tsp. sesame oil
Directions:
- Combine brown sugar, flour, paprika chili powder and garlic salt in a small mixing bowl; whisk to blend
- Rub seasoning on both sides of steak. Grill over hot coals turning once until internal temperature is 140 degrees F for a medium rare steak.
- Remove from heat and let rest for 10 minutes
- Toss spring greens with edamame, cucumbers, radishes and red onion; place on serving plate
- Cut steak into slices and place on serving plate with salad
- For dressing combine rice vinegar, sugar, soy sauce and sesame oil in a mixing bowl; drizzle over salad
Makes 4 servings
Nutritional Information per serving: (270g)
Calories 427; Total Fat 21g (8 g sat fat); Cholesterol 121 mg; Sodium 906 mg; Carbohydrate 15 g; Protein 43 g; Fiber 1g