Healthy Cooking Mag. April/May 2010
- 2 Tbsp. lime juice
- 2 Tbsp. reduced-sodium soy sauce
- 3 garlic cloves, minced
- 1 tsp. ginger
- 1 beef flank steak (2 lbs.)
- 2 Tbsp. plus tsp. white vinegar
- 1 Tbsp. reduced-sodium soy sauce
- 1 tsp. ketchup
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 Tbsp. sugar
- 1/2 tsp. ginger powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. canola oil
- 1 bunch romaine, torn
- 1 cup grape tomatoes
In a large resealable plastic bag, combine the lime juice, soy sauce, garlic and ginger; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Coat grill rack with cooking spray. Grill beef, covered, over medium heat for 6-8 minutes on each side. Let stand 10 minutes. Thinly slice across the grain
Meanwhile, in a small bowl, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; whisk briskly. Gradually add oil in a steady stream, whisking the whole time.
Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among plates; top with steak.
Notes & Tips:
The dressing for this is really yummy. I also added avocado and Gorgonzola crumbles, but the nutrition facts do not reflect this.
1 cup salad with 3 oz. cooked beef. 237 calories, 14g fat, 5g carbohydrates, 23g protein.