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Ingredients: |
| 1 |
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beef flank steak (about 1-1/2 pounds) |
| 1/2 |
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medium red onion, cut into thin wedges |
| 3 |
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tablespoons chopped fresh cilantro |
| 6 |
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cups torn salad greens or sliced Napa cabbage |
| 2 |
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tablespoons chopped peanuts (optional) |
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Citrus-Soy marinade: |
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| 1/4 |
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cup fresh lime juice |
| 1/4 |
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cup soy sauce |
| 2 |
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tablespoons sugar |
| 4 |
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teaspoons dark sesame oil |
| 2 |
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serrano peppers, seeded, finely chopped |
| 2 |
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large cloves garlic, minced |
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Instructions: |
| 1. |
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Combine marinade ingredients in small bowl. Place beef steak and half of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator. |
| 2. |
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Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. |
| 3. |
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Carve steaks. Combine beef, onion and cilantro in medium bowl. Add reserved marinade; toss. Arrange beef mixture over salad greens. Sprinkle with peanuts, if desired. |
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| Makes 6 servings. |
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| | Nutrition information per serving: 212 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 42 mg cholesterol; 721 mg sodium; 8 g carbohydrate; 1.4 g fiber; 26 g protein; 7.1 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.3 mg iron; 27.3 mcg selenium; 4.6 mg zinc. |
