Vietnamese Beef Salad

Ingredients: (Conversion Chart)

• ¼ cup freshly squeezed lime juice
• ¼ cup reduced-sodium soy sauce
• ¼ cup water
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• ½ pound flank steak
• 7 cups mixed greens
• 1 cup fresh cilantro leaves
• 2 medium seedless cucumbers, thinly sliced
• 2 large onions, thinly sliced
• ½ cup chopped roasted unsalted peanuts

Directions:

1. In a bowl, whisk together the lime juice, soy sauce, water, sugar, and garlic. Spoon 4 tablespoons into a resealable plastic bag with steak, seal and turn to coat. Place bag and remaining dressing in refrigerator and chill 30 minutes.
2. Heat grill and grill steak, turning once, until medium-rare, about 10 minutes. Remove from grill and let cool slightly. Slice steak thinly across the grain.
3. In a large bowl, add mixed greens, cilantro, cucumber, onion, and reserved dressing, and toss. Divide salad among 4 plates, top with sliced beef and sprinkle with peanuts.

Nutrition Info: