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East-Meets-West Steak Salad

Bridge the gap between east and west with this healthy ranch steak salad. Look at you, you’re practically a diplomat.


  • 2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
  • 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


  1. 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.
  2. 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.
  3. Carve Steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining ½ cup dressing in large bowl until well coated. Add beef; toss to combine.


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