| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean flank steak |
| 1/3 |
c |
Orange juice |
| 1 |
tb |
Low-sodium soy sauce |
| 1/2 |
ts |
Coarsely ground pepper |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Salt |
|
|
Vegetable cooking spray |
| 2 |
c |
Tightly packed sliced romaine lettuce |
| 1/2 |
c |
Drained canned quartered artichoke hearts |
| 1/2 |
c |
Canned mandarin oranges in light syrup, drained |
| 1/2 |
c |
Alfalfa sprouts |
|
|
Tangy Dressing |
| 1/4 |
c |
Sliced green onions |
| 3 |
tb |
Nonfat mayonnaise |
| 2 |
tb |
Orange juice |
| 2 |
tb |
Red wine vinegar |
| 2 |
ts |
Honey |
| 2 |
ts |
Dijon mustard |
| 2 |
ts |
Horseradish |
INSTRUCTIONS
TANGY DRESSING
Trim fat from steak. Combine orange juice and soy sauce in a zip-top
heavy-duty plastic bag; stir well. Add steak to bag; seal bag, and marinate
in refrigerator 3 hours, turning bag occasionally.
Remove steak from bag, and discard marinade. Sprinkle pepper, garlic, and
salt over both sides of steak. Place steak on a broiler pan coated with
cooking spray, and broil 5-1/2 inches from heat 6 minutes on each side or
to desired degree of doneness.
Cut the steak diagonally across grain into thin slices. Divide lettuce
between 2 serving plates, and top each with half of steak, artichoke
hearts, oranges, and alfalfa sprouts. Top each serving with 1/4 cup Tangy
Dressing, and sprinkle with 2 tablespoons green onions. Yield: 2 servings.
INSTRUCTIONS FOR TANGY DRESSING: Combine all of the ingredients in a small
bowl, and stir with a wire whisk until blended. Yield: 1/2 cup (serving
size: 1/4 cup).
Per serving: 354 Calories; 13g Fat (31% calories from fat); 26g Protein;
37g Carbohydrate; 58mg Cholesterol; 859mg Sodium
Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Nov/Dec 1994, page 184
Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
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