Sliced pan-grilled beef steaks served atop a bed of crisp salad greens with thin wedges of red onion, fresh cilantro and chopped peanuts, drizzled with a lime, sesame and soy dressing.

Asian Beef Salad

2 boneless beef top loin steaks, cut 1 inch thick (about 1 1/4 pounds)
1/2 medium red onion, cut into thin wedges
3 tablespoons chopped fresh cilantro
4 cups torn salad greens or sliced Napa cabbage
2 tablespoons chopped peanuts (optional)

Citrus-Soy Dressing:
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon granulated sugar
2 teaspoons dark sesame oil
1 serrano pepper, seeded, finely chopped
1 large clove garlic, minced

1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.
2. Whisk dressing ingredients in small bowl until blended.
3. Carve steaks. Combine beef, onion and cilantro in medium bowl. Add dressing; toss. Serve on salad greens. Sprinkle with peanuts.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.