Savory flank steak marinated in a sweet and sour sauce tops fresh leaf lettuce, juicy mango and crunchy cashews.
1⁄4 cup plus 2 tbsp fresh lime juice, strained, divided
1 lb flank steak, trimmed
7 cups green leaf lettuce (cored, rinsed, dried and torn into bite-size pieces)
1/3 cup peeled and diced mango or pineapple
1 oz unsalted cashews (about 16), lightly toasted
2 tbsp reduced-sodium soy sauce, divided
4 tsp raw honey, divided
Olive oil cooking spray
1 tsp safflower oil
Fresh ground black pepper, to taste
To an extra-large resealable plastic bag, add 1⁄4 cup lime juice, 1 tbsp soy sauce and 1 1⁄2 tsp honey. Add steak, seal bag and set aside to marinate at room temperature for 15 minutes.
Meanwhile, set an oven rack about 8 inches beneath broiler and preheat broiler to high. Place a broiler pan on top of a baking sheet and mist broiler pan with cooking spray. Transfer steak to broiler pan and broil for 5 minutes. Carefully turn over and broil for another 5 minutes for medium-rare or another 7 minutes for medium. Transfer to a cutting board, cover with foil, and let rest for 5 minutes. With a serrated knife, thinly cut steak against the grain. Spoon any juices from cutting board over steak.
Meanwhile, to a large bowl, add remaining 2 tbsp lime juice, remaining 1 tbsp soy sauce, remaining 2 1⁄2 tsp honey, oil and 1 tsp water; whisk well. Add lettuce and mango and toss well. Divide among serving plates and top each with steak and cashews. Sprinkle pepper over top.
Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.