| 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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