Ingredients:

 

Dressing:

• 1/2 cup coarsely chopped fresh mint

• 1/4 cup coarsely chopped fresh cilantro

• 1/4 cup thinly sliced shallots

• 1/4 cup fresh lime juice

• 2 tablespoons chopped green onions

• 2 tablespoons chile paste with garlic

• 1 1/2 tablespoons fish sauce

• 2 teaspoons sugar

• 2 teaspoons finely chopped peeled fresh lemongrass

 

Salad:

• 1 (1-pound) flank steak, trimmed

• 1/8 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• Cooking spray

• 2 cups sliced iceberg lettuce

• 2 cups sliced napa (Chinese) cabbage

• 1/2 cup chopped tomato

• 1/2 cup thinly vertically sliced red onion

 

Preparation:

 

1.  Prepare grill.

2.  To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.

3.  To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.

 

Martin Yan, Cooking Light

JULY 2004

 

Nutritional Information: ( Amount per serving )

• Calories: 288

• Calories from fat: 37%

• Fat: 11.7g

• Saturated fat: 5g

• Monounsaturated fat: 4.6g

• Polyunsaturated fat: 0.6g

• Protein: 33g

• Carbohydrate: 11.2g

• Fiber: 2.1g

• Cholesterol: 76mg

• Iron: 3.9mg

• Sodium: 1020mg

• Calcium: 57mg

 

Source: Cooking Light