Grilled Asian Steak Salad

Ingredients

• Marinade & Dressing:
• ⅓ cup rice vinegar
• 3 tablespoons less-sodium soy sauce
• 2 teaspoons granulated sugar
• 1 medium clove garlic, minced
• ¼ teaspoon ground ginger
• ¾ cup vegetable oil
• Salad:
• 8 ounces boneless beef top sirloin steak, about ¾-inch thick
• 1 package (10 oz.) hearts of romaine lettuce
• 1 cup cherry tomatoes, halved
• 4 ounces fresh snow peas, trimmed
• ¼ cup julienne sliced carrot
• 2 green onions with tops, thinly sliced
• ⅓ cup Fisher® Chef's Naturals Whole Almonds

Directions

1. For marinade, combine all ingredients in small bowl; whisk until blended. Reserve 2/3 cup for salad dressing.
2. Place steak and remaining marinade in resealable plastic food storage bag; turn to coat. Marinate in refrigerator several hours or overnight; turning occasionally.
3. For salad, prepare grill for direct cooking over medium coals. Remove steak from bag; discard marinade. Place steak on grid of grill. Grill, uncovered, 12-15 minutes turning occasionally or until preferred doneness.
4. Remove steak from grill to cutting board and allow to rest. Carve steak crosswise into thin slices.
5. Meanwhile, for salad, place lettuce, tomato, snow peas, carrot, and onion in large bowl; toss. Arrange lettuce on large serving platter; top with steak slices. Sprinkle with almonds. Serve with reserved dressing.