Asian Beef Salad
- 2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
- 1/2 medium red onion, cut into thin wedges
- 3 Tbs chopped fresh cilantro
- 4 cups torn salad greens or sliced Napa cabbage
- 2 Tbs chopped peanuts (optional)
- Citrus-Soy Dressing:2 Tbs fresh lime juice
- 2 Tbs soy sauce
- 1 Tbs sugar
- 2 tsp dark sesame oil
- 1 serrano pepper, seeded, finely chopped
- 1 large clove garlic, minced
- Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.
- Whisk dressing ingredients in small bowl until blended.
- Carve steaks. Combine beef, onion and cilantro in medium bowl. Add dressing; toss. Serve on salad greens. Sprinkle with peanuts.
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