Asian Beef And Wild Rice Salad

• 2 beef top loin strip steaks cut 3/4 inch thick, about 10 ounces each
• 2/3 cup asian style dressing light, divided
• 1 1/4 cups long-grain and wild rice blend not quick-cooking
• 2 1/2 cups boiling water
• 1 red bell pepper medium, cut into 3/4-inch pieces
• 1 1/4 cups hothouse cucumber cut lengthwise in half, then crosswise into thin slices
• 1 1/4 cups frozen shelled edamame thawed
• 1/4 cup sliced green onions thinly, divided
• 2 tablespoons chopped fresh cilantro

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 (145u0b0F) to medium (160u0b0F) 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.

beef, asian style dressing light, longgrain, boiling water, red bell pepper, hothouse cucumber, green onions, fresh cilantro

Taken from www.yummly.com/recipe/Asian-Beef-And-Wild-Rice-Salad-1089388 (may not work)