Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Lean flank steak |
| ⅓ cup | Orange juice |
| 1 tablespoon | Low-sodium soy sauce |
| ½ teaspoon | Coarsely ground pepper |
| ¼ teaspoon | Garlic powder |
| ⅛ teaspoon | Salt |
| Vegetable cooking spray | |
| 2 cups | Tightly packed sliced romaine lettuce |
| ½ cup | Drained canned quartered artichoke hearts |
| ½ cup | Canned mandarin oranges in light syrup, drained |
| ½ cup | Alfalfa sprouts |
| Tangy Dressing | |
| ¼ cup | Sliced green onions |
| 3 tablespoons | Nonfat mayonnaise |
| 2 tablespoons | Orange juice |
| 2 tablespoons | Red wine vinegar |
| 2 teaspoons | Honey |
| 2 teaspoons | Dijon mustard |
| 2 teaspoons | Horseradish |
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 5-½ 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 ¼ 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: ½ cup (serving size: ¼ 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@... on Jan 28, 1997.