6 oz. boneless beef top sirloin steak (1/2 inch thick)
2 tablespoons lime juice
2 tablespoons fish sauce
1 1/2 tablespoons peanut oil
1 1/2 teaspoons sugar
1/8 to 1/4 teaspoon crushed red pepper
2 cups baby spinach, watercress or mixed salad greens
4 radishes, thinly sliced
1/2 cucumber, thinly sliced
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced halved sweet onion
1. Heat grill. Oil grill grate. Place steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 4 minutes for medium-rare or until of desired doneness, turning once. Let stand 10 minutes; thinly slice across grain.
2. In large bowl, stir together lime juice, fish sauce, oil, sugar and crushed red pepper. Add sliced steak; stir to coat. Refrigerate up to 20 minutes, turning occasionally.
3. Add spinach, radishes, cucumber, mint, cilantro and onion to steak mixture; toss gently to coat.
2 (3-cup) servings
PER SERVING: 235 calories, 13 g total fat (2.5 g saturated fat), 19.5 g protein, 10 g carbohydrate, 45 mg cholesterol, 595 mg sodium, 2 g fiber