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Asian Grilled Steak Salad with Manchego

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  • Prep 20 min
  • Total 50 min
  • Servings 4
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Manchego cheese is the perfect pairing with soy-marinated steak in this combination of classic steakhouse and Asian flavors.
By Sarah Caron
Created Apr 25, 2011
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Ingredients

Steaks

  • 1 lb beef top loin steaks (New York, Kansas City or strip steaks)
  • 1 cup sesame soy marinade / dressing

Salad

  • 8 cups chopped romaine lettuce, washed
  • 2 avocados, pitted, peeled and diced
  • 1 red bell pepper, seeded, diced
  • 4 oz Manchego cheese, crumbled
  • 1/2 cup sesame soy marinade / dressing

Steps

  • 1
    Place beef steaks in resealable plastic bag; pour in 1 cup marinade/dressing. Seal bag, squeezing out as much air as possible. Refrigerate 30 minutes to marinate.
  • 2
    Heat gas or charcoal grill. Place steaks on grill over medium heat; discard marinade. Cook 10 to 12 minutes for medium doneness, turning once. Remove from grill; let steaks stand 5 minutes before slicing.
  • 3
    Arrange 2 cups lettuce on each of 4 plates. Top each with avocado and red pepper. Arrange sliced steak on top of each. Sprinkle salads with cheese. Serve with 1/2 cup marinade/dressing on the side.

Tips from the Betty Crocker Kitchens

  • tip 1
    Choose a steak that is about 1-inch thick.
  • tip 2
    If you can’t find Manchego cheese, grated Asiago or Romano cheese can be used.

Nutrition

Nutrition Facts are not available for this recipe
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