East Meets West Steak Salad

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  • 2 beef shoulder center (ranch) steaks, cut 1 inch thick (about 8 ounces each)
  • 3/4 cup prepared regular or reduced fat Asian-style dressing
  • 1 package (1 pound) coleslaw mix
  • 1 cup snow peas, trimmed, cut diagonally in half or 3/4 cup frozen shelled edamame, defrosted
  • 1/4 cup honey-roasted peanuts, chopped or slivered almonds, toasted 


  1. Place beef steaks and 1/4 cup dressing in food-safe plastic bag; turn steaks to coat.
  2. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  3. Remove steaks from marinade; discard marinade.
  4. Place steaks on grill over medium, ash-covered coals.
  5. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare to medium doneness, turning occasionally. 
  6. Carve steaks into thin slices; season with salt and pepper, as desired.
  7. Toss coleslaw mix, edamame and peanuts with remaining 1/2 cup dressing in large bowl until well coated.
  8. Add beef; toss to combine.

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