Charred Asian Steak and Herb Salad

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Marinating less expensive cuts of beef is a great way to tenderize them and add flavour without breaking the bank. To ease preparation of this recipe, plan to marinate the steak the night before.

Tags: Advanced, One Hour +, Entrées, Beef, Rice & Grains, Vegetables
Serves: 4
Skill level: Advanced
Prep time: 30  minutes
Cooking time: 20  minutes
Total: 50 *  minutes

*Marinate time: 60 minutes

Additional Information


1/2 cup (125 mL) PC Naturally Brewed Soya Sauce
Juice of 2 limes
3 tbsp (45 mL) finely chopped ginger root
1 tbsp (15 mL) chopped fresh coriander
¼ tsp (1 mL) PC Garlic frozen chopped
1 PC Inside Round Steak, about 454 g
1-1/2 cups (375 mL) PC 5 Minute Enriched Quick Cooking Rice
2 tsp (10 mL) unsalted butter
½ tsp (2 mL) salt
1 head Boston lettuce, washed, spun and torn in bite-sized pieces
1 cup (250 mL) loosely packed coriander leaves


  1. In small bowl, whisk together soya sauce, lime juice, ginger, chopped coriander and garlic. Measure out ¼ cup (50 mL); set aside. Transfer remaining soya sauce mixture to large resealable plastic bag and add steak. Seal bag. Chill for at least one hour or overnight.
  2. Preheat barbecue to medium-high heat.
  3. Place steak on greased grill, discarding plastic bag and marinade remaining in it. Cook for 3 to 6 minutes per side or until cooked to medium doneness. Let rest for 5 minutes. Meanwhile, in small saucepan, combine 1-1/2 cups (375 mL) water, rice, butter and salt. Bring to boil. Reduce heat to medium-low, cover and cook for 5 minutes. Fluff with a fork; set aside.
  4. Toss lettuce and whole coriander leaves with 3 tbsp (45 mL) of the reserved soya sauce mixture.
  5. Thinly slice steak. Serve steak, drizzled with remaining 1 tbsp (15 mL) reserved soya sauce mixture, alongside cooked rice and tossed salad.

Nutritional Information

Makes 4 servings Per serving:
460 calories
fat 11 g
sodium 870 mg
carbohydrate 58 g
fibre 1 g
protein 33 g