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Makes four servings 2 beef top loin (strip) steaks, 3/4 inch thick 2/3 cup light Asian-style dressing, divided 1-1/4 cups long-grain and wild rice blend 2-1/2 cups water 1 medium red bell pepper, cut into 3/4-inch pieces 1-1/4 cups hothouse cucumber, cut into half-moon slices 1-1/4 cups frozen shelled edamame, thawed 1/4 cup sliced green onions, divided 2 tablespoons chopped cilantro

Place beef steaks and 1/3 cup dressing in food-safe plastic bag; coat evenly. Close bag and refrigerate 15 minutes-2 hours. Cook rice in water according to package directions, omitting butter and salt, if desired. Cool in large bowl. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15-18 minutes (over medium heat on gas grill, covered, 11-15 minutes) for medium rare (145 degrees) to medium (160) doneness, turning occasionally. Add pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining dressing to rice; toss to combine. Season with salt. Carve steaks into slices. Place salad on plate. Arrange steak over salad; top with remaining green onion.