skewered steak and vegetable salad

Ingredients

• Servings: 2
• 8 ounces boneless beef top loin steak
• 2 tablespoons prepared tamari-ginger sauce or soy sauce, or more to taste
• 1 cup sliced small mushrooms
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 4 cups dole® leafy romaine
• 1/2 cup julienne-cut carrots
• 1/2 cup broccoli florets, cooked and cooled
• lite balsamic and caper vinaigrette (recipe below)

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• cut steak into eight 1-inch cubes. thread 2 cubes of steak on 4 (6-inch) skewers. brush with sauce; refrigerate 15 to 20 minutes, discard remaining sauce.
• grill or broil steak kabobs to desired doneness.
• season mushrooms with garlic powder and saute in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned.
• combine romaine, carrots and broccoli in large bowl. toss with lite balsamic and caper vinaigrette, to taste.
• divide salad on 2 large plates. arrange mushrooms and steak kabobs on top of each. refrigerate leftovers.