Ingredients Jump to Instructions ↓

  1. 1 medium papaya, peeled, seeded and chopped (2 cups)

  2. 1 medium cucumber, seeded and chopped (1 1/2 cups)

  3. 1/2 cup chopped onion

  4. 1/4 cup snipped cilantro

  5. 1/4 cup vegetable oil

  6. 1/4 cup vinegar

  7. 2 packets Equal sweetener or 3/4 teaspoon Equal for Recipes

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon freshly ground pepper

  10. 1/2 cup reduced-calorie clear Italian salad dressing

  11. 2 tablespoons reduced-sodium soy sauce

  12. 1/2 teaspoon dry mustard

  13. 1/4 teaspoon lemon-pepper seasoning

  14. 1 1/4 to 1 1/2-pound beef flank steak

Instructions Jump to Ingredients ↑

  1. To make salsa, in a bowl, combine papaya, cucumber, onion and cilantro. In a small screw-top jar combine oil, vinegar, Equal sweetener, salt and pepper; shake to mix well. Pour over papaya mixture; toss to coat. Cover and chill. Meanwhile, stir together salad dressing, soy sauce, mustard and lemon-pepper seasoning. Score steak on both sides, making shallow cuts at 1-inch intervals diagonally across meat in a diamond pattern. Place steak in a plastic bag set in a shallow dish; pour in dressing mixture. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag several times. Drain steak, reserving the marinade. Grill steak on an uncovered grill directly over medium coals for 12 to 14 minutes or until medium-rare, turning once and brushing frequently with reserved marinade during the first 8 minutes. To serve, diagonally slice meat across the grain into very thin slices. Serve with salsa.


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