Thai Steak Salad
12 ounces boneless top round beef steak -- about 1"
-- thick/trimmed
8 cups loosely packed torn romaine lettuce or
-- mixed salad greens
1 cup thinly sliced cucumber
1 cup thinly sliced radishes
1/2 cup thinly sliced scallions
1/2 cup chopped cilantro
***LIME DRESSING***
1/2 cup fat-free reduced-sodium chicken broth
2 tablespoons fresh lime juice
1 1/2 1 inch piece fresh ginger -- peeled/coarsely
-- chopped
1 teaspoon vegetable oil
1 large clov garlic -- peeled
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon hot-pepper sauce
Heat broiler and broiler-pan rack or barbecue grill.
Broil or grill steak 4 to 6 inches from heat source, 5 to 7 minutes per side for rare, 7 to 9 minutes per side for medium and 9 to 11 minutes per side for well done.
Remove to cutting board; let stand about 5 minutes.
Meanwhile place lettuce, cucumber, radishes, scallions and cilantro in a large bowl, and put dressing ingredients in a blender or food processor and process until smooth.
Cut steak in thin slices across the grain; add to bowl. Pour dressing over salad.
Toss to mix and coat.
Serves 4. Per serving: 175 cal, 24 g pro, 9g car, 5 g fat, 54 mg chol, 710 mg sod. Exchanges: 1 3/4 vegetable, 3 very lean meat, 1 fat