Ingredients
8ozbeef top loin steak,boneless
2tbsptamari-ginger sauce,or soy sauce, prepared, or more to taste
1cupsmall mushrooms,sliced
¼tspgarlic powder
1tbspolive oil
4cupsDOLE® Leafy Romaine
½cupcarrots,julienne cut
½cupbroccoli florets,cooked, cooled
Lite Balsamic and Caper Vinaigrette
Preparation
Cut the steak into eight 1-inch cubes. Thread 2 cubes of steak on four 6-inch skewers.
Brush with sauce, then refrigerate for 15 to 20 minutes. Discard the remaining sauce.
Grill or broil steak kabobs to the desired doneness.
Season the mushrooms with garlic powder, then sauté in oil in a small nonstick skillet over medium-high heat for 4 to 5 minutes or until lightly browned.
Combine the romaine, carrots, and broccoli in a large bowl. Toss with Lite Balsamic and Caper Vinaigrette to taste.
Divide salad on 2 large plates. Arrange the mushrooms and steak kabobs on top of each.
Serve and enjoy!
