Excellent served for a main course lunch

Servings: 6

1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
1 to 2 tablespoons chile paste*
2 garlic cloves, minced
18 ounces flank steak, trimmed
Cooking spray
1 1/2 cups vertically sliced red onion
4 plum tomatoes, each cut into 6 wedges
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English or hothouse cucumber
2 tablespoons chopped fresh mint

Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into as thin slices as possible.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

*COOKS NOTE: The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half.

Per Serving: 236 Calories; 11g Fat (41.7% calories from fat); 4g Saturated Fat; 21g Protein; 14g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 110mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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