1/2 teaspoon lime peel
1/3 cup(s) lime juice
6 tablespoon water, divided
4 teaspoon oil, olive
1/4 cup(s) onion(s)
1 clove(s) garlic, minced
12 ounce(s) beef, flank steak
2 tablespoon fruit pectin, powdered
2 tablespoon honey
6 cup(s) lettuce, mixed greens
2 small tomato(es), red or yellow, cut into wedges
1 small avocado
Recipe Tip: Marinate for 24 hours.
In a screw-top jar combine the lime peel, lime juice, 3 tablespoons water, and the olive oil. Cover and shake well. Pour half of the lime juice mixture into a small bowl; stir in onion and garlic. Reserve remaining lime juice mixture.
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a self-sealing plastic bag set in a shallow dish. Pour the lime juice-onion mixture over the steak. Close bag. Marinate in the refrigerator for 24 hours, turning occasionally.
Meanwhile, for dressing, in a small bowl gradually stir 3 tablespoons water into fruit pectin; stir in reserved lime juice mixture and honey. Cover and chill in the refrigerator for 24 hours.
Drain steak, discarding marinade. Place steak on the rack of an uncovered grill. Grill directly over medium coals 17 to 21 minutes or until medium doneness (160°), turning once. [Or place beef on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 15 to 18 minutes or until medium doneness (160°), turning once.]
To serve, thinly slice beef across grain. Arrange the greens, tomatoes,, and, if desired, the avocado on 4 dinner plates. Top with sliced beef. Drizzle each serving with about 2 tablespoons of the dressing.
- Saturated Fat
- Dietary Fiber
- Total Fat
- Vegetable: 2
- Lean Meat
- Carb Choices