Ingredients
1 beef top sirloin steak (1 pound)1/2 cup sesame ginger vinaigrette, divided1/4 teaspoon salt1/4 teaspoon coarsely ground pepper1 package (10 ounces) hearts of romaine salad mix4 radishes, thinly sliced3 green onions, thinly sliced1 cup sliced English cucumber1 cup fresh snow or sugar snap peas1 cup grape tomatoes1/4 cup minced fresh cilantro
Preparation
Brush steak with 2 tablespoons vinaigrette; sprinkle with salt and pepper. Cook steak in a large skillet coated with cooking spray over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing.
Divide salad mix among four plates. Top with radishes, onions, cucumber, peas, tomatoes and cilantro. Arrange sliced steak over salads; drizzle with remaining vinaigrette.
