INGREDIENTS
1/2
beef flank steak (about 8 ounces)
1/4
cup reduced-sodium soy sauce
2
jalapeño peppers,* finely chopped
2
tablespoons packed brown sugar
1
clove garlic, minced
1/2
cup lime juice
6
green onions, thinly sliced
4
carrots, diagonally cut into thin slices
1/2
cup finely chopped fresh cilantro
4
romaine lettuce leaves
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Place flank steak in resealable food storage bag. Combine soy sauce, jalapeños, brown sugar and garlic in small bowl; mix well. Pour mixture over flank steak.
- Close bag securely; turn to coat steak. Marinate in refrigerator 2 hours.
- Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil 4 inches from heat 13 to 18 minutes for medium rare to medium or until desired doneness, turning once. Remove from heat; let stand 15 minutes.
- Thinly slice steak across grain. Toss with lime juice, green onions, carrots and cilantro in large bowl. Serve salad immediately on lettuce leaves.
This recipe appears in:
Thai
NUTRITIONAL INFORMATION:
Serving Size:
1 cup salad with 1 lettuce leaf
Sodium
238 mg
Protein
13 g
Fiber
3 g
Carbohydrate
14 g
Cholesterol
27 mg
Saturated Fat
2 g
Total Fat
4 g
Calories from Fat
26 %
Calories
141
DIETARY EXCHANGE:
Meat
1-1/2
Vegetable
2
