Beef and Fruit Salad

Beef and Fruit Salad

To give this grilled steak salad an exotic presentation, serve the fruit mixture in a kiwano (kee-WAH-noh). Also called "horned melon," the kiwano has a jellylike pulp with a tart, yet sweet flavor.

Recipe from Better Homes and Gardens
SERVINGS
4
PREP TIME
20 mins

Beef and Fruit Salad

To give this grilled steak salad an exotic presentation, serve the fruit mixture in a kiwano (kee-WAH-noh). Also called "horned melon," the kiwano has a jellylike pulp with a tart, yet sweet flavor.

Ingredients
  • 12   ounces boneless beef sirloin steak, cut 1 inch thick
  • 1/3  cup reduced-sodium teriyaki sauce or soy sauce
  • 1/4  cup lemon juice
  • 1/4  cup water
  • 2   teaspoons toasted sesame oil
  • 1/8  teaspoon bottled hot pepper sauce
  • 3   cups shredded napa cabbage
  • 1   cup torn or shredded sorrel or spinach
  • 2   cups fresh fruit (choose from sliced plums, nectarines, or kiwifruit; halved seedless grapes or strawberries; raspberries; and/or blueberries)
  • 2   kiwanos (optional)
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Directions
1. 
Trim fat from steak. Place steak in a plastic bag set in a shallow dish. For marinade, combine the teriyaki sauce, lemon juice, water, toasted sesame oil, and hot pepper sauce. Reserve 1/3 cup for dressing. Pour remaining marinade over steak; close bag. Marinate in refrigerator for 30 minutes to 8 hours, turning bag occasionally.
2. 
Drain steak, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium heat to desired doneness, turning once and brushing occasionally with marinade up to the last 5 minutes of grilling. [Allow 8 to 12 minutes for medium-rare (145 degrees F) doneness and 12 to 15 minutes for medium (160 degrees F) doneness.] Discard any remaining marinade.
3. 
To serve, divide cabbage and sorrel among 4 dinner plates. Thinly slice steak diagonally. Arrange steak and fruit on top of greens. (Or, if desired, serve fruit in kiwano shells.) Drizzle with the dressing (and, if desired, pulp of kiwano fruit). Makes 4 servings.

Note

  • To serve in kiwano shells, cut each kiwano in half crosswise. Scoop out pulp.

nutrition information

Per Serving: cal. (kcal) 248, Fat, total (g) 10, chol. (mg) 57, sat. fat (g) 3, carb. (g) 19, fiber (g) 2, pro. (g) 22, vit. A (RE) 195.74, vit. C (mg) 50.78, sodium (mg) 307, calcium (mg) 60.58, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
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