Thai Beef and Arugula Salad


1 (1-pound) flank steak, trimmed
3 tablespoons Ponzu sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 cup cubed peeled cucumber
1 cup grape tomato halves
1/2 cup thinly sliced Vidalia onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
4 oz Arugula
1/2 tablespoon canola oil
1 tablespoon brown sugar
2 tablespoons Ponzu sauce
3 tablespoons fresh lime juice
2 1/2 tablespoons white balsamic glaze
1/2 teaspoon crushed red pepper


Marinate the steak with Ponzu sauce for 2 hours.

Prepare grill to medium-high heat.

Remove from marinade and sprinkle with salt and pepper. Place steak on a grill rack coated with cooking spray and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes. Cut steak diagonally across grain into thin slices.

Combine cucumber, and next 5 ingredients (through Arugula) in a large bowl. Whisk together oil, sugar, Ponzu sauce, lime juice, glaze and red pepper. Divide salad mixture evenly between 4 plates; top each with 3 ounces steak. Drizzle dressing evenly over salads.

Serves 4: About 330 calories; 12.4 grams

Barbra Crumpacker, RD, LD
WSWG TV 415 Pine Avenue Suite 100 Albany, GA 31701
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