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Grilled Asian-Style BBQ Steak on Green Salad

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4 servings, 2 cups each

A quick 20-minute marinade in BBQ teriyaki sauce gives this grilled flank steak its excellent flavor. It's served on a bed of mixed greens and tomatoes.

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Make It

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  • Score steak on both sides with shallow cross-cuts; place in shallow dish. Pour 1/4 cup dressing over steak; turn to evenly coat both sides of steak with dressing. Refrigerate 20 min. to marinate.
  • Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side. Grill an additional 10 min. or until steak is medium doneness, turning and brushing occasionally with barbecue sauce. Remove steak from grill; cut across the grain into thin slices.
  • Toss salad greens with peas, tomatoes and remaining dressing. Spoon onto platter; top with meat.

Use a Clean Grill

Always start cooking on a clean grill to ensure the best flavor for your grilled food.


  • 4 servings, 2 cups each

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Each serving of this satisfying salad provides 1-1/2 cups of vegetables. And as a bonus, this low-calorie, low-fat salad contains vitamin C, thanks to the snap peas.

Nutritional Information

Serving Size 4 servings, 2 cups each
Calories 300
Total fat 9g
Saturated fat 3g
Cholesterol 65mg
Sodium 650mg
Carbohydrate 27g
Dietary fiber 3g
Sugars 20g
Protein 25g
% Daily Value
Vitamin A 25 %DV
Vitamin C 60 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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