• ½ cup fresh lime juice
• ¼ cup chopped fresh cilantro
• 2 tablespoons minced ginger root
• 1 tablespoon minced jalapeño pepper
• 2 tablespoons Dierbergs brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon red curry paste
• 3 tablespoons Dierbergs canola oil
• 1 tablespoon dark sesame oil
• 2 beef strip steaks, 1 inch thick (about 1 pound total)
• 1 package (8 ounces) fresh French green beans
• 1 container (5 ounces) baby arugula
• 1 cup sliced baby cucumber
• 1 cup quartered radishes
• 1 cup sliced ripe mango

FOR GINGER LIME DRESSING: In 2-cup glass measure, combine lime juice, cilantro, ginger, jalapeño, brown sugar, soy sauce, and red curry paste until well mixed. Whisking constantly, add oils in slow, steady stream until well mixed.

 

FOR SALAD: Place steaks in large reclosable plastic bag. Add ¼ of the Dressing; seal bag and turn to coat steaks. Place bag on plate and marinate in refrigerator at least 1 hour.

 

Remove steak from marinade; discard marinade. Let steaks stand at room temperature 30 minutes.

 

Place steaks on oiled grill over medium-high heat; cook turning occasionally until internal temperature is 145°F. for medium, about 5 minutes per side. Let stand 5 minutes before slicing.

 

Meanwhile, place green beans in small saucepan. Add enough water to just cover; bring to a boil and cook 5 minutes. Drain well. Return to saucepan; add 1 tablespoon of the dressing and toss until well mixed. Set aside to cool.

 

In large bowl, toss together arugula and 2 tablespoons of the Dressing. Divide among 4 individual serving plates. Top each with green beans, cucumber, radishes, mango, and steak slices. Serve remaining dressing on the side.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 657
Cholesterol: 113 mg
Fat: 45 g
Sodium: 291 mg
Carbohydrates: 20 g
Protein: 47 g
Fiber:
Saturated Fat: N/A