Summer Beef Salad With Cilantro

Summer Beef Salad With Cilantro
Dasha Wright
Serves 4
preparation
20
minutes
cooking
25
minutes

Ingredients

1
pound
skirt steak
kosher salt and black pepper
2
teaspoons
Dijon mustard
2
teaspoons
red wine vinegar
1
teaspoon
lemon juice
1/4
cup
olive oil
2
tablespoons
chopped fresh cilantro
1/2
pound
arugula, washed (about 5 cups)
1
cup
bean sprouts
2
cups
broccoli slaw (such as Dole)
3
scallions, thinly sliced
1/2
red onion, thinly sliced
1
bunch
small radishes, quartered
8
ounces
green beans, halved lengthwise

Directions

  1. Heat broiler. Season the steak with ½ teaspoon each salt and pepper and place on a rimmed broilerproof baking sheet.
  2. Broil to desired doneness, 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  3. Meanwhile, in a large bowl, whisk together the mustard, vinegar, lemon juice, oil, cilantro, and ¼ teaspoon each salt and pepper.
  4. Add the arugula, bean sprouts, broccoli slaw, scallions, red onion, radishes, and green beans and toss well. Top with the beef before serving.
Kay Chun
May 2003

Nutritional Information

  • Per Serving
  • Calories 253
  • Calcium 161 mg
  • Carbohydrate 10 g
  • Cholesterol 27 mg
  • Fat 17 g
  • Fiber 5 g
  • Iron 3 mg
  • Protein 18 mg
  • Sat Fat 3 g
  • Sodium 307 mg
What does this mean? See Nutrition 101.