Summer Beef Salad With Cilantro

summer-beef-salad-cilantro
Photo by Dasha Wright
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    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
  • May 2003

Ingredients

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