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Low Calorie Recipes - Grilled Steak and Vegetable Salad

Ingredients:

• 1-1/2 pounds beef flank steak, fat trimmed, scored
  
• One medium sweet onion, cut into small wedges
  
• Six medium Italian plum tomatoes, cut into wedges
  
• Four ears corn, cooked, cut into 1-1/2 inch pieces
  
• 1 medium green pepper, sliced

Fresh Herb Vinaigrette

• 1/3 cup red wine vinegar
  
• 1/4 cup water
  
• 3 tablespoons olive
  
• 2 tablespoons fresh lemon juice
  
• 2 cloves garlic, minced
  
• 2 tablespoons NutraSweet Spoonful™
  
• 3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
  
• 3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
  
• 3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
  
• 3 tablespoons minced fresh or 1 teaspoon dried basil leaves
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper

Directions:

Combine all fresh herb vinaigrette ingredients in covered jar; shake to mix. Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices.

Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.

NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.

Nutrition Information (3 ounces meat with 2-tablespoons vinaigrette):

• Calories 305
  
• Protein 25g
  
• Carbohydrates 18g
  
• Total Fat 16g
  
• Saturated Fat 5g
  
• Cholesterol 56mg
  
• Fiber 3g
  
• Sodium 255mg

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