Ginger-Grilled Sirloin Salad with Watercress
A rainbow of colors in this salad is a sure sign that you are getting a healthy helping of vitamins, minerals, and phytochemicals. And by using a relatively lean cut of beef, you can have a meat dish that has a modest amount of saturated fat. To get the most mileage out of the grilled steak, slice it as thin as possible.
1 tablespoon sesame seeds
2 tablespoons reduced-sodium soy sauce
1 tablespoon coarsely chopped fresh ginger
2 cloves garlic, peeled
1/8 teaspoon red pepper flakes
10 ounces boneless sirloin steak
2 tablespoons rice vinegar
4 cups loosely packed watercress sprigs, tough stems removed
1-1/2 cups frozen corn kernels, thawed
1 large red bell pepper, thinly sliced
2 scallions, thinly sliced
1 In a small dry skillet, toast the sesame seeds over low heat until lightly toasted, about 3 minutes. Remove from the skillet and set aside.
2 Preheat the broiler. In a mini-food processor, combine the soy sauce, ginger, garlic, and red pepper flakes, and process until very finely chopped.
3 Rub half of the soy sauce mixture over both sides of the steak and broil 4 to 6 inches from the heat for 4 to 5 minutes per side for medium. Transfer the steak to a plate and set aside.
4 Transfer the remaining soy sauce mixture to a salad bowl. Mix in the vinegar and any steak juices that have collected on the plate. Add the watercress, corn, bell pepper, and scallions, and toss to combine.
5 Thinly slice the steak. Make a bed of watercress salad on 4 serving plates. Top with the steak slices. Sprinkle the salad with the toasted sesame seeds. Makes 4 servings
Makes 4 servings.
Per serving: 208 calories, 7.7g total fat (2.6g saturated), 46mg cholesterol, 3g dietary fiber, 18g carbohydrate, 19g protein, 314mg sodium.