STEAK AND CABBAGE SALAD WITH HORSERADISH VINAIGRETTE

1 lb flank beef steak

2 tbsp olive oil 

2 tbsp red wine vinegar

2 tbsp snipped fresh dill weed

1 tbsp prepared horseradish

1 tsp Dijon-style mustard

1/2 tsp black pepper

1/4 tsp salt

4 cups coarsely chopped green cabbage

1 medium English cucumber, halved lengthwise and thinly sliced (2 cups)

1 large yellow sweet pepper, cut into bite-size strips

1 large red sweet pepper, cut into bite-size strips

Trim fat from steak. For a gas or charcoal grill, place steak on the grill rack directly over medium heat. Cover and grill to desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium rare (145-degrees) or 15 to 17 minutes for medium (160-degrees.). Transfer steak to a cutting board; cover with foil. Let stand for 10 minutes.

For vinaigrette, in a screw-top jar combine olive oil, vinegar, 1 tablespoon of the dill weed, horseradish, mustard, pepper and salt. Cover and shake well to combine.

In a large bowl combine cabbage, cucumber, and sweet peppers. Drizzle with half the vinaigrette; toss to coat. Transfer to a serving platter or divide evenly among four serving plates. Thinly slice stead. Arrange steak on cabbage mixture. Sprinkle with the remaining 1 tablespoon dill weed and drizzle with the remaining vinaigrette.

Yield: 4 servings Per serving of 1 cup salad and 2 oz steak: 202 calories, 11g fat (3g sat), 18g protein, 8g carbs, 2g fiber, 4g sugars, 186mg sodium

recipe and photo Fresh Food Fast vol.2