Steak_and_Grapefruit_Salad.rst

Serves- 4

Ingredients:

⅓-½ cup fresh live juice (2 limes) 2 tbsp brown sugar 4 tbsp reduced-sodium soy sauce 2 tbsp peanut/vegetable oil 1 lb top sirloin steak (or boneless, skinless chicken breasts 2 cups shredded carrots 2 scallions, sliced 1 large pink or red grapefruit, peeled and divided into segments, membranes removed 1 small head Boston lettuce, torn into pieces (about 6 cups) ½ cup chopped fresh cilantro/basil (optional)

In a medium bowl, whisk lime juice, sugar, soy sauce and oil. Lay steak in a flat dish with sides, pour half the mixture over it and flip it to coat the meat thoroughly. Set it aside and reserve remaining marinade to use as a dressing for the salad.

Meanwhile, in a salad bowl, combine carrots, cilantro (if using), scallions, grapefruit and lettuce.

Heat a heavy skillet over medium high. Remove steak form marinade (you can discard the marinade or boil it for 2 minutes and use as a steak dipping sauce), and cook for 4-5 minutes per side until cooked to desired doneness. If the outside of the steak is cooking too quickly, reduce the heat and partially cover the pan.

Transfer the steak to a cutting board, allow to cool slightly and slice across the grain into ½inch-wide strips. Dress salad with reserved marinade (not the marinade for the steak (safety reasons)). Serve salad topped with slices of steak.