¾ cup prepared reduced-fat or regular Asian-style dressing
1 package (1 pound) coleslaw mix
1 cup snow peas, trimmed, cut diagonally in half or ¾ cup frozen shelled edamame, defrosted
¼ cup honey-roasted peanuts, chopped or slivered almonds, toasted
Place beef Steaks and ¼ cup dressing in food-safe plastic bag; turn Steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove Steaks from marinade; discard marinade. Place Steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve Steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining 1/2 cup dressing in large bowl until well coated. Add beef; toss to combine.