Category: Salads

Serves: 6

Ingredients

Dressing:

• 1/3 cup lime juice
• 1 packet stevia
• 1 Tbsp grated peeled fresh ginger
• 1 Tbsp Thai fish sauce
• 1 to 2 tsp chile paste with garlic

Steak:

• Cooking spray
• 1 (1 1/2 lb) flank steak, trimmed
• 1 Tbsp cracked black pepper

Salad:

• 3 cups trimmed watercress (about 2 bunches)
• 1 cup thinly sliced red cabbage
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup julienne-cut carrot
• 2 Tbsp finely chopped unsalted, dry-roasted peanuts

Directions

1. To prepare dressing, combine the first 5 ingredients in a small bowl, and stir well with a whisk.
2. To prepare steak, heat a large nonstick skillet or a grill pan coated with cooking spray over medium high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
3. To prepare salad, combine watercress and next 5 ingredients (through carrot) in a large bowl. Drizzle with remining dressing; toss well. Divide salad and steak evenly among 6 plates. Sprinkle each serving with 1 tsp peanuts.

Nutrition Facts

Calories 230, Fat 10.3g, Protein 25.1g, Carbohydrates 9.5g, Fiber 2g