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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

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

Nutrition Facts

248 calories; 10 g total fat; 3 g saturated fat; 57 mg cholesterol; 307 mg sodium. 19 g carbohydrates; 2 g fiber; 22 g protein; 196 RE vitamin a; 51 mg vitamin c; 61 mg calcium; 3 mg iron;

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