- 1 clove garlic, minced
- 2 tablespoon reduced-sodium soy sauce
- 2 tablespoon balsamic vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons brown sugar
- 1 teaspoon chopped fresh ginger
- 2 teaspoons black peppercorns, crushed
- 1 12-ounce sirloin steak, trimmed
- 1/8 teaspoon salt
- 16 scallions, white part only
- 1 red bell pepper, halved lengthwise and seeded
- 2 cups torn salad greens, such as escarole, curly endive, radicchio or watercress
Preheat grill to high.
Combine garlic, soy sauce, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside.
Press peppercorns into both sides of sirloin. Season with salt. Place the sirloin, scallions and bell pepper halves on the grill and cook for 4 minutes. Turn over and cook until the meat is medium-rare and the vegetables are slightly charred, about 4 minutes more.
Let sirloin rest for 5 minutes, then slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips.
Toss greens with the reserved dressing in a large bowl. Arrange on a platter or 4 plates. Top with sirloin and grilled vegetables. Serve immediately.
- Serving: Per serving
- Calories: 190
- Carbohydrates: 14g
- Fat: 6g
- Protein: 21g
- Dietary Fiber: 5g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 34mg
- Potassium: 823mg
- Sodium: 419mg
- Exchanges: 2 vegetable, 2 1/2 lean meat, 1/2 fat
- Carbohydrate Servings: 1/2