2 beef top loin (strip) steaks, cut 3/4 inch thick (about 10oz each)
2/3 c light Asian-style dressing, divided
1 1/4 c long grain and wild rice blend (not quick-cooking)
2 1/2 c boiling water
1 medium red bell pepper, cut into 3/4-inch pieces
1 1/4 c hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
1 1/4 c frozen shelled edamame, thawed OR 1 1/3 c fresh sugar snap peas
1/4 c thinly sliced green onions, divided
2 TB chopped fresh cilantro
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.
Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool.
Remove steaks from marinade; discard marinate. Place steaks on grill over medium, ash-covered coals. Grill, covered 7 to 10 minutes for medium rare to medium doneness, turning occasionally.
Add bell pepper, cucumber, edamame, 2 tablespoons green onions, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired.
Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion.