To get the most flavor from this gluten-free salad, marinate the steak early in the morning or overnight so it will absorb all the essence of the seasonings. Although this recipe is even better when the steak is grilled over an open fire, using the broiler is a good alternative.
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Preparation time: 10 minutes, plus refrigeration time
Cook time: 15 minutes
Yield: 8 servings
3 tablespoons gluten-free soy sauce
3 tablespoons balsamic vinegar
1/4 teaspoon ginger
1/4 cup water
2 tablespoons olive oil
1-1/2 pound well-trimmed beef sirloin steak, 1 inch thick
6 cups baby spinach leaves
1/2 cup thin, diagonally cut carrot slices
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced radishes
1 cup small broccoli florets
24 pea pods, blanched
4 teaspoons sesame seeds
In a small bowl, whisk together the soy sauce, balsamic vinegar, ginger, water, and oil.
Pour half of the mixture into a self-seal plastic bag. Cover the remaining mixture in a bowl and refrigerate it.
Place the steak in the self-seal plastic bag with the marinade, turning to coat. Seal the bag and marinate the meat in the refrigerator for 2 hours.
Preheat the broiler.
Remove the steak from the marinade and place the meat on a broiler pan. Broil the steak for 15 minutes (medium rare) or to desired doneness, turning once. Let the meat stand 5 minutes, and then carve it into thin slices.
Distribute the spinach leaves evenly onto 8 salad dishes. Top with the carrot, cucumber, and radish slices. Sprinkle the salads with the broccoli and place the pea pods on the salads.
Sprinkle the salads with the reserved dressing. Top with the steak slices and then sprinkle with the sesame seeds.
Per serving: Calories: 245; Total fat: 13g; Saturated fat: 5g; Cholesterol: 62mg; Sodium: 468mg; Carbohydrates: 5g; Fiber: 2g; Sugar: 2g; Protein: 27g.