Ingredients   : 

1 tablespoon reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
½ teaspoon finely chopped fresh ginger
1 clove garlic, peeled and smashed
½ teaspoon coarsely ground pepper
8 ounces sirloin steak, trimmed of fat
⅛ teaspoon salt
8 scallions, white part only
½ red bell pepper, seeded
6 cups torn salad greens, such as escarole, curly endive, radicchio
and/or watercress

Direction   : 

Set the griller on high heat and preheat. In a big bowl, combine
sugar, oil, soy sauce, garlic, ginger, and vinegar. Whisk the
mixture well until the sugar is completely dissolved.

Flavor each side of the steak with pepper and salt. In a griller,
arrange the steak, bell pepper, and scallions and cook for 4
minutes. After 4 minutes, flip the vegetables and steak, and then
cook for 3-4 more minutes until the steak is medium-rare and the
vegetables are burned.

Allow the steak to rest for 5 minutes before cutting it across the
grain and chop it into thin slices. Chop each scallion into 1-inch
slices and slice the bell pepper into big strips. Add the sliced
greens into the dressing, tossing them well to coat. Distribute the
mixture into 2 plates and top each with vegetables and steak.

Nutrition Information   : 

Calories: 251 calories;
Sodium: 517
Fiber: 6
Cholesterol: 67
Sugar: 8
Protein: 30
Total Fat: 8
Saturated Fat: 2
Total Carbohydrate: 17