Summer Beef Salad

This recipe was originally in my Better Homes and Gardens Grilling cookbook.

The weather has been hot and muggy here so I have decided to start experimenting with dinner salads. I'll confess to not generally seeing a salad as a meal; I blame that on my childhood where meals were traditional things.

Prior to last night our only experience was in making a Caesar salad and tossing it with a slab of grilled chicken. Big deal!

The Better Homes and Gardens Grilling Cookbook has a great section of salads on the grill. I selected about 8 to try and Paul selected this one. It was a snap to make and the taste is incredible.

3 tablespoons balsamic vinegar
3 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 tsp ground cumin
2 cloves of garlic, minced
1 1/2 cups cooked edamame (we found this frozen in the organic section of the grocery store)
1 1/2 cups cooked fresh corn (I cooked 2 ears and cut the kernels off)
1/2 cup chopped red bell pepper
1/3 cup thinly sliced green onions
12 oz sirloin steak, cut 1 inch thick
salt
pepper
4 cups torn mixed salad greens
2 tablespoons minced fresh cilantro
2 tomatoes, cored and cut into wedges

In a medium bowl combine the vinegars, brown sugar, cumin, and garlic. Stir to dissolve the sugar. Add edamame, corn, bell pepper, and green onions. Toss to coat. Cover and refrigerate for 1 to 4 hours, stirring once.

Trim the fat from the steak. Sprinkle with salt and pepper. Grill the steak until it is done to your liking.

Cut the meat into bite0sized strips. Stir the cut up steak into the vegetable mixture. Add salad greens and cilantro. Tossed lightly to mix. Transfer the salad to plates and garnish with the tomato wedges.

This recipe was not meant as a diet recipe but given the nutritional information below I have included it in this category.

Nutritional facts: 313 cal; 8 g total fat (2 g sat fat), 40 mg chol; 221 mg sodium; 34 g carb; 6 g fiber, 30 g protein.

Daily values: 41 % vitamin A, 109 % vitamin C, 15 % calcium, 26 % iron.