Yield: 2 Servings
|½ pounds||Lean flank steak|
|⅓ cup||Orange juice|
|1 tablespoon||Low-sodium soy sauce|
|½ teaspoon||Coarsely ground pepper|
|¼ teaspoon||Garlic powder|
|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|
|¼ cup||Sliced green onions|
|3 tablespoons||Nonfat mayonnaise|
|2 tablespoons||Orange juice|
|2 tablespoons||Red wine vinegar|
|2 teaspoons||Dijon mustard|
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.