Thai-Style Melon and Beef Salad

INGREDIENTS

• 12 ounces beef sirloin, or other boneless steak, about 1 inch thick, trimmed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup lime juice
• 3 tablespoons fish sauce, (see Shopping Tip)
• 2 teaspoons sugar
• 1 clove garlic, grated or minced
• 1/2-1 teaspoon crushed red pepper
• 1 medium-to-large firm ripe melon
• 1 small green bell pepper
• 1 small red bell pepper
• 6 cups lightly packed torn Boston lettuce, (about 1 head)
• 1/2 cup slivered red onion
• 1/2 cup thin cucumber slices, halved
• 1/2 cup lightly packed fresh cilantro leaves
• 1/2 cup lightly packed torn fresh mint leaves

PREPARATION

1. Preheat grill to medium.
2. Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.
3. Meanwhile, whisk lime juice, fish sauce, sugar, garlic and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch-long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch-long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro and mint.
4. Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.

NUTRITION

Per serving: 150 calories; 3 g fat ( 1 g sat , 1 g mono ); 21 mg cholesterol; 18 g carbohydrates; 15 g protein;3 g fiber; 690 mg sodium; 721 mg potassium.

Nutrition Bonus: Folate (23% daily value), Potassium (21% dv), Zinc (17% dv), Iron (15% dv).