Angus Farms™ – Redefining Great Beef

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East Meets West Steak Salad East Meets West Steak Salad


2 beef shoulder center (ranch) steaks, cut 1-inch thick (about 8 ounces each)
¾ cup prepared regular or reduced-fat Asian-style dressing, divided
1 package (1 pound) coleslaw mix
1 cup snow peas, trimmed and cut diagonally in half, or ¾ cup frozen shelled edamame, defrosted
¼ cup chopped honey-roasted peanuts, or toasted slivered almonds


1. Place steaks and ¼ cup dressing in resealable plastic bag and turn steaks to coat. Close bag securely, and marinate in refrigerator 15 minutes to 2 hours. 2. Remove steaks from marinade, and discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium-rare to medium doneness, turning occasionally. 3. Carve steaks into thin slices and season with salt and pepper, as desired. Toss coleslaw mix, edamame and nuts with remaining ½ cup dressing in large bowl until well coated. Add beef, and toss to combine.