Summer Beef Salad With Cilantro

summer-beef-salad-cilantro
Photo by Dasha Wright
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 253 calories
    • Fat 17 g
    • Sat Fat 3 g
    • Cholesterol 27 mg
    • Sodium 307 mg
    • Protein 18 mg
    • Carbohydrate 10 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 161 mg

Ingredients

  1. Check 1 pound skirt steak
  2. Check kosher salt and black pepper
  3. Check 2 teaspoons Dijon mustard
  4. Check 2 teaspoons red wine vinegar
  5. Check 1 teaspoon lemon juice
  6. Check 1/4 cup olive oil
  7. Check 2 tablespoons chopped fresh cilantro
  8. Check 1/2 pound arugula, washed (about 5 cups)
  9. Check 1 cup bean sprouts
  10. Check 2 cups broccoli slaw (such as Dole)
  11. Check 3 scallions, thinly sliced
  12. Check 1/2 red onion, thinly sliced
  13. Check 1 bunch small radishes, quartered
  14. Check 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.