Ranch Steaks take a dip in Asian-style dressing before hitting the grill. Serve the steaks with packaged coleslaw mix and nuts for a delicious crunch!
Place beef Ranch Steaks and 1/4 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining 1/2 cup dressing in large bowl until well coated. Add beef; toss to combine.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 319 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 65 mg Cholesterol; 484 mg Sodium; 22 g Total Carbohydrate; 3.5 g Dietary Fiber; 27 g Protein; 3.4 mg Iron; 4.9 mg NE Niacin; 0.6 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.3 mg Zinc; 35.8 mcg Selenium; 98.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.
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