![](/Resources/Issues/200602/f.cr.i7.jpg)
- 1 pound flank steak
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup diced peeled cucumber
- 6 cherry tomatoes, halved
- ¼ cup thinly sliced shallot
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons lime juice
- ½ teaspoon crushed red pepper
- 1 head Bibb lettuce, leaves separated
To Make Ahead: The steak mixture will keep, covered, in the refrigerator for up to 1 day.
- Makes 4 servings.
- Active Minutes: 35
- Total: 40 Minutes
- Per Serving: 199 calories; 7 g fat (3 g sat, 3 g mono); 45 mg cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 465 mg sodium.
- Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (20% dv), Iron (15% dv).
- Healthy weight
- Lower Carbs
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