This deliciously light salad is perfect for a light dinner. Thinly sliced steak adds nice flavor and mixes up the weekly rotation of chicken at my house. Good for leftovers the next day too – especially cold!
1 cup loosely packed fresh cilantro leaves
1/4 cup fresh lime juice
2 Tbsp low-sodium soy sauce
1 1/2 Tbsp Thai fish sauce
1 Tbsp honey
2 tsp grated orange rind
2 garlic cloves, peeled
1/2 small serrano chile
2 tsp olive oil
4 (4-oz) beef tenderloin steaks, trimmed
1/4 tsp black pepper
1/8 tsp salt
2 cups shredded Napa cabbage
1 cup grated, seeded, peeled cucumber
1/3 cup thinly sliced green onions
3 Tbsp chopped fresh basil
1 (12-oz) package broccoli coleslaw
1 (11-oz) can mandarin oranges in extra light syrup, drained
1. Combine first 8 ingredients in a food processor, process until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan and cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan, let stand 5 minutes. Thinly slice steak.
3. Combine cabbage and remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture, toss to combine. Arrange 2 cups slaw mixture on each 4 plates, top each serving with 3 oz of beef.
Yield: 4 servings (313 calories, 11.8 g total fat, 4 g saturated fat, 28.2 g protein, 22.6 g carbohydrate, 5 g fiber, 71 mg cholesterol)
Cooking Light, October 2007