Recipe-Finder.com
  • 6servings
  • 40minutes
  • 150calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) beef sirloin or other boneless steak , about 1 inch thick, trimmed

  2. 1/4 teaspoon(s) kosher salt

  3. 1/4 teaspoon(s) freshly ground pepper

  4. 1/4 cup(s) lime juice

  5. 3 tablespoon(s) fish sauce (see Tips & Techniques)

  6. 2 teaspoon(s) sugar

  7. 1 clove(s) garlic , grated or minced

  8. 1/2 teaspoon(s) crushed red pepper

  9. 1 medium-to-large firm ripe melon

  10. 1 small green bell pepper

  11. 1 small red bell pepper

  12. 6 cup(s) (about 1 head) lightly packed torn Boston lettuce

  13. 1/2 cup(s) slivered red onion

  14. 1/2 cup(s) thin cucumber slices , halved

  15. 1/2 cup(s) lightly packed fresh cilantro leaves

  16. 1/2 cup(s) lightly packed torn fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium.

  2. Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.

  3. Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch-long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch-long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.

  4. Add the sliced beef to the salad. Whisk the dressing, pour it over the salad, and gently toss to combine.

  5. Carb Servings: 1 fruit, 1 vegetable, 1 1/2 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Folate (23% daily value), Potassium (21% dv), Zinc (17% dv), Iron (15% dv).

Comments

882,796
Send feedback