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A simple lime-cilantro dressing along with sliced mango and crisp jicama adds freshness to this beef salad. If you like, you can use mint in place of the cilantro for a change of flavor.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from steak. If using flank steak, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper.

  • Place steak on the rack of an uncovered grill directly over medium coals. Grill until medium doneness (160 degrees F), turning once halfway through grilling. Allow 17 to 21 minutes for flank steak or 18 to 22 minutes for top sirloin steak. Thinly slice steak diagonally across the grain.

  • Meanwhile, for dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, honey and garlic.

  • To serve, divide romaine among six dinner plates. Top with steak slices, jicama, mango, and red onion. Drizzle the dressing over salads.


Variation: Broiling Directions: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until medium doneness (160 degrees F), turning once halfway through broiling. Allow 15 to 18 minutes for flank steak or 20 to 22 minutes for sirloin steak.

Nutrition Facts

196 calories; protein 14.1g; carbohydrates 16.6g; dietary fiber 2.5g; sugars 9.7g; fat 8.8g; saturated fat 2.3g; cholesterol 22.8mg; vitamin a iu 4704.8IU; vitamin c 38.6mg; folate 110mcg; calcium 38.7mg; iron 2mg; magnesium 27.1mg; potassium 499.2mg; sodium 87.1mg.