East Meets West Steak Salad

Total Recipe Time: 25 to 30 minutes
Marinade Time: 15 minutes to 2 hours

2 beef chuck under blade center (Denver Cut) steaks, cut 1 to 1-1/4 inch thick (6 to 8 ounces each)

¾ cup prepared regular or reduced fat Asian-style dressing
1 package (1 pound) coleslaw mix
1 cup snow peas, trimmed, cut diagonally in half or ¾ cup frozen shelled edamame, defrosted
¼ cup honey-roasted peanuts, chopped or slivered almonds, toasted

1. Place beef steaks and ¼ cup dressing in food-safe plastic bag, turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

3. Carve steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining ½ cup dressing in large bowl until well coated. Add beef; toss to combine.

Makes 4 servings.