Thai Beef Salad

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	flank steak
1	teaspoon	kosher salt
1/2	teaspoon	freshly ground black pepper
1	head	red leaf lettuce -- torn
1	small	red onion -- sliced
1/3	cup	cilantro leaves -- sliced
1/3	cup	mint leaves -- sliced
1/3	cup	basil leaves -- sliced
1	small	cucumber -- peeled and seeded
		*Dressing*
2	tablespoons	fresh lime juice
2	tablespoons	low sodium soy sauce
1	tablespoon	light brown sugar -- packed
1	large	clove garlic -- minced fine
1	teaspoon	ginger root -- minced fine
1	teaspoon	chili garlic sauce
1/2	teaspoon	sesame oil

Pat the meat dry and sprinkle with salt and pepper. Broil or grill until desired doneness. Rest on a platter covered loosely with aluminum foil.

Mix the dressing ingredients together.

Mix the lettuce, onion, cucumber, cilantro, mint, and basil together.

When steak reaches room temperature thinly slice and add to the salad greens.

Toss the salad with enough dressing to coat and serve with remaining dressing on side.

Notes: If you can find Thai basil leaves use them. If not go with the regular basil.

Makes 6 servings.

Per Serving: 170 Calories; 8g Fat (44.9% calories from fat); 16g Protein; 7g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 590mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.