Recipe #3: Veggie Slaw, Steak & Rice Noodle Salad
20 ounces sirloin steak
8 ounces rice noodles (recommend pad Thai style)
2 cups broccoli slaw (found in produce section of grocery store)
2 bell peppers (yellow, orange or red), seeds removed and cut into thin slices
¼ cup freshly chopped cilantro
1 tablespoon chili-garlic sauce
¼ cup favorite Asian style or peanut salad dressing
Olive oil, salt, and pepper
1. Heat the grill to medium high. Toss the steak with the chili-garlic sauce and a small amount of olive oil, salt and pepper. Let marinate for 20 minutes and then grill 4-5 minutes per side until cooked to desired done-ness. Let rest for 5 minutes before slicing thinly.
2. Cook the noodles according to the instructions on the box, strain and rinse with cold water to avoid sticky noodles.
3. Toss the noodles with the broccoli slaw, peppers, cilantro and salad dressing. Evenly divide into bowls and divide the steak over the top.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.