Asian Beef with Wild Rice Salad

Ingredients

• 2 each Sirloin Or Flank Steak
• 2/3 cup Asian Dressing
• 1 1/4 cup Long grain and wild rice blend (Uncle Ben’s)
• 2 1/2 cup water boiling
• 1 each Red bell pepper 3/4 in. pieces
• 1 1/4 cup edamame shelled, thawed
• 1 1/4 cup cucumber seeded
• 1/4 cup Green onion thinly sliced
• 2 tablespoons Fresh Cilantro chopped

Instructions

1. Place beef steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Add bell pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired.
5. Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion.