Marinated Beef Salad With Asian Ginger

By allie5jones

Ingredients

• 16 oz. La Cense beef top sirloin steak
• sea salt to taste
• freshly ground black pepper to taste
• juice of 1 orange
• 1 tbsp. Spectrum Naturals extra virgin olive oil
• 2 cloves garlic, minced
• 2 c. sugar snap peas
• 2 c. red baby bliss potatoes, washed and halved
• 1/2 c. diced red bell pepper
• 1/2 c. diced green bell pepper
• 1/3 c. diagonally sliced scallions
• 1 c. Spectrum Naturals Asian ginger salad dressing
• 4 c. butter lettuce, leaves separated
• 1 tbsp. Spectrum Essentials dry roasted flaxseed zest of 1 orange

Details

Servings 4

Preparation

Step 1

Place steak in a nonreactive dish; season with salt and pepper. Combine orange juice with olive oil and garlic; pour over both sides of steak. Cover and refrigerate for 2 hours. Meanwhile, fill a medium saucepan with salted water and bring to a boil, add snap peas and blanch for 1 to 2 minutes; use a slotted spoon to transfer peas to an ice bath. Return water to a boil. Add potatoes; reduce heat and simmer for 20 minutes, or until potatoes are tender but not soft. Drain snap peas and potatoes and transfer to a large bowl. Add bell peppers and scallions; sat aside. Preheat broiler or outside grill. Oil grill rack. Pat steak dry; grill for 10 minutes on each side for medium-rare. (Adjust timing to your preferences.) The steak should be well caramelized on both sides. Remove from heat and let sit for 10 minutes before slicing. Slice steak in thick strips on a diagonal. Add to vegetable mixture. Pour Asian ginger dressing over salad and toss well to coat. Adjust seasoning to taste. Place lettuce leaves on 4 serving plates and top with beef salad. Sprinkle with flaxseed. Garnish with orange zest and serve.