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Grilled Skirt Steak and Mesclun Salad
Source: dLife

Marinated grilled skirt steak over salad greens topped with sesame miso dressing.

Prep Time: 80 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 355.9
Total Carbs 11.6 g
Dietary Fiber 4.1 g
Sugars 5.8 g
Total Fat 21.9 g
Saturated Fat 7.3 g
Unsaturated Fat 1.8 g
Potassium 641.7 mg
Protein 27.8 g
Sodium 531.4 mg
Dietary Exchanges
2 1/2 Fat , 2 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  rice vinegar
1 tbsp  low sodium soy sauce
2 tsp  canola oil
2 tsp  miso
0 1/2 tsp  sugar
0 1/2 tsp  sesame oil
2 1/2 tbsp  fresh chopped green onion
2 tbsp  low sodium soy sauce
2 tsp  rice vinegar
0 1/2 tsp  sugar
2 tsp  minced garlic
1 lb  skirt steak
1 each  cooking spray
8 cup  salad greens
2 each  medium tomatoes
0 1/2 each  medium cucumber
2 tsp  sesame seeds
  1. Whisk together 1 tablespoon vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 2 teaspoons miso, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil in a small bowl. Reserve.
  2. Mix together onions, 2 tablespoons soy sauce, 2 teaspoons vinegar, rest of the sugar, and garlic in a resealable plastic bag. Lay steak in bag, seal tightly and let rest in refrigerator for at least 1 hour, flipping a few times.
  3. Preheat grill.
  4. Take steak out of bag. Lay steak on a cooking spray coated grill rack and grill 5 minutes per side or until preferred degree of doneness. Remove from grill and let rest 5 minutes.
  5. Slice steak diagonally across the grain. Move slices into a bowl and toss with half the miso dressing.
  6. Arrange salad greens in a large serving bowl and toss with the rest of the dressing. Top salad with steak, tomato wedges, cucumber slices, and sesame seeds.

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