The Pioneer Woman Tasty Kitchen
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Spicy Sweet Grilled Thai Beef Salad

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Level: Easy

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Description

An easy 15-minute summer dinner that is spicy and sweet and packed with protein and fiber to keep you full!

Ingredients

  • FOR THE STEAK:
  • 2-¼ teaspoons White Miso Paste
  • 1 Tablespoon Hot Water
  • 1-¼ teaspoon Honey
  • ¾ teaspoons Reduced Sodium Soy Sauce
  • ¼ teaspoons Sriracha
  • ¼ teaspoons Fresh Ginger, Minced
  • 8 ounces, weight Top Sirloin Steak
  • FOR THE SALAD:
  • 1 package DOLE® Bountiful Sweet Thai Salad Kit
  • ½  Large Avocado, Cubed
  • ½  Mango, Cubed

Preparation

In a medium bowl, mix together all the ingredients for marinating the steak. Add the steak and cover with the marinade. Cover and refrigerate at least 1 hour or up to overnight.

Once marinated, preheat grill to high heat. Remove steak from marinade. When grill is hot, place steak on it and cook for 4–5 minutes, until charred. Flip and cook until desired doneness. Cover and let rest for at least 5 minutes.

While steak rests, mix together the salad kit and add mango and avocado. Divide the salad between plates. Slice steak and divide between the salads. Devour!

Notes: Cook steak another 3 to 5 minutes for medium rare (an internal temperature of 135ºF), 5 to 7 minutes for medium (140ºF) or 8 to 10 minutes for medium-well (150ºF. ) This is based off a steak that is 1 1/2 inches thick. It may be more or less depending how thick yours is!

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