Asian : Thai Beef Salad

• 1 1/2 pounds beef flank steak, trimmed
  
• 2 tablespoons Original TABASCO® brand Pepper Sauce
  
• 1 tablespoon soy sauce
  

• 1/3 cup lime juice
  
• 2 tablespoons Thai fish sauce
  
• 1 tablespoon soy sauce
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 2 cloves garlic, pressed
  
• Sugar substitute to equal 2 tablespoons sugar
  
• 2 teaspoons toasted sesame oil
  

• 1 (10-ounce) bag hearts of romaine lettuce (about 8 cups)
  
• 1 cup coarsely chopped fresh mint
  
• 1 cup coarsely chopped fresh cilantro
  
• 1 cup fresh bean sprouts
  
• 1 medium cucumber, peeled, halved, and sliced
  
• 1/2 cup thinly sliced red bell pepper
  
• 1/4 cup coarsely chopped dry roasted peanuts
  

To prepare beef, place flank steak in a shallow dish; combine TABASCO^® Sauce and soy sauce in a small bowl and drizzle evenly over both sides of meat. Cover and refrigerate at least 1 hour. Combine dressing ingredients in a small bowl and mix well; set aside.

Preheat grill to medium-high heat. Grill steak until browned but still pink inside, about 5 minutes per side. Remove from heat and let rest 5 minutes. Cut diagonally across the grain into thin slices; cut slices into 2-inch pieces and toss with 2 to 3 tablespoons dressing.

For salad, combine lettuce, mint, cilantro, bean sprouts, cucumber, and bell pepper in a large bowl; drizzle with remaining dressing and toss well. Arrange salad and meat on plates and sprinkle peanuts over top. Garnish with sprigs of mint and cilantro, if desired.

Makes 6 servings

This recipe is low in calories.

Per serving: CALORIES 257g; PROTEIN 26g; CARB 9g; FIBER 3g; TOTAL FAT 13g; SATURATED FAT 4g; CHOL 54mg; SODIUM 935mg