Grilled Steak Salad with Peanut Curry Dressing
Note: To get a two-for-one deal on this meal, make a double batch of the dressing and prep twice the amount of sugar snap peas, carrots and tomatoes. Later in the week, use these extras, tossed with cooked whole wheat noodles, for a fast, fresh and easy meal. Both the fish sauce and curry paste are available in the ethnic foods aisle of most grocery stores.
• 2/3 c. light coconut milk
• 2 tbsp. brown sugar
• 2 tbsp. creamy peanut butter
• 1 tbsp. fish sauce (see Note)
• 1 tbsp. Thai red curry paste (see Note)
• 2 tbsp. fresh lime juice
• 1 (1 lb.) top round or flank steak
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 9 c. torn romaine lettuce
• 1 c. cherry tomatoes, cut in half
• 1 c. shredded carrots
• 4 oz. sugar snap peas, sliced thinly on the diagonal
Whisk together the coconut milk, brown sugar, peanut butter, fish sauce and curry paste in a small saucepan. Cook over medium heat, stirring, until it comes to a boil. Continue to cook for 3 minutes or until the mixture thickens slightly. Remove from the heat and stir in the lime juice. Pour into a bowl and let cool until the rest of the salad is assembled.
Prepare the grill at medium-high heat.
Season both sides of the flank steak with the salt and pepper and place on the grill. Grill for 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let rest for 10 minutes.
Slice the steak thinly crosswise on the diagonal.
Divide the lettuce among 6 bowls. Top with the tomatoes, carrots, snap peas and steak slices. Drizzle with the dressing and serve.
Nutrition information per serving:
Calories 188 Fat 7 g
Sodium 500 mg Saturated fat 3 g
Carbohydrates 12 g Calcium 54 mg
Protein 20 g Cholesterol 41 mg
Dietary fiber 3 g
Diabetic exchanges per serving: 1 vegetable, ½ other carb, 2½ lean meat.