1 lb flank steak, 1 to 1 1/2 inches thick
1 Tbsp fresh lime juice
3 Tbsp low sodium soy sauce
3 Tbsp olive oil
Sweetener equal to 2 Tbsp sugar
1 clove garlic, minced
1 1/2 tsp minced fresh ginger
1 1/4 tsp Thai red curry paste
2 more Tbsp fresh lime juice
5 cups of lightly packed red leaf lettuce
3 shallots, thinly sliced
1/2 cup chopped fresh cilantro
1 cup basil leaves, sliced into ribbons

Place meat into a large ziplock plastic bag.

Combine next 7 ingredients (lime juice through curry paste) in a small bowl and mix well.

Place half of the marinade mixture in the bag with the steak and add the other 2 Tbsp lime juice to the bag, turning until coated. Seal and place in the fridge for at least 4 hours or overnight.
Reserve the remaining half of the marinade mixture to use as a salad dressing.

Preheat outdoor grill or prepare grill pan for use indoors over medium high heat.

Remove steak from the bag, discarding any marinade in bag. Place steak over grill (or in grill pan) and grill both sides until medium rare or as desired. Remove to cutting board and let stand 5 minutes. Slice into thin strips, cutting against the grain.

Combine lettuce, shallots, cilantro and basil in a large salad bowl. Add beef slices and the reserved marinade dressing and toss to coat.

Serves 4

2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 pound arugula, washed (about 5 cups)
1 cup bean sprouts
2 cups frozen broccoli slaw
1 thinly sliced scallion
1/4 red onion, thinly sliced
6 pickled radishes, quartered
12 pickled green beans, halved lengthwise
1 6 ounce cooked steak, sliced or torn

Recipe Directions
In a large bowl, whisk together the mustard, vinegar, lemon juice, salt, pepper, oil, and cilantro. Add the arugula, bean sprouts, broccoli slaw, scallion, red onion, radishes, and green beans and toss well. Divide among 4 bowls and top each with some beef.

Yield: Makes 4 servings

6 ounces beef sirloin, trimmed
2 teaspoons toasted sesame oil
1/2 teaspoon red chili pepper paste
3 cups sliced bok choy
1 clove garlic, minced
1-1/2 teaspoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted

Recipe Directions
1. Freeze beef partially; cut beef across the grain into very thin slices. Heat half of the oil in a large nonstick skillet over medium-high heat. Stir-fry beef and chili paste in hot oil for 3 minutes or until beef is of desired doneness. Remove pan from heat. Reduce heat to medium. Remove beef from pan with a slotted spoon, reserving liquid in pan; keep beef warm.
2. Add remaining oil to skillet. Add bok choy and garlic; stir-fry for 2 to 3 minutes or until bok choy is crisp-tender. Transfer to serving dish. Top with warm beef mixture. Drizzle with soy sauce and sprinkle with toasted sesame seeds.

Makes 2 servings.

1-1/2 pounds beef top sirloin steak
1 tsp. coarse ground black pepper
1 tsp. salt
8 cups torn mixed greens
1 can (8 ounces) water chestnuts, sliced
1 cup shredded carrots
1 medium red onion, thinly sliced into rings
1 green bell pepper, diced
1 cup reduced fat cheddar cheese, grated
2 Tbsp. fresh parsley, chopped
1 cup low fat mayonnaise
1 Tbsp. white wine vinegar
Sweetener equal to 1 Tbsp sugar
1 Tbsp. horseradish (optional)

Recipe Directions
Rub the steak with the pepper and salt. Grill over medium coals approximately 14 minutes for medium-rare.

Carve steak across the grain into 1/4-inch thick strips, 2 inches long.

Place the mixed greens in a 3-quart, straight-sided glass bowl. Add the ingredients, in layers, starting with the water chestnuts, followed by the carrots, beef strips, red onion rings, and finishing with the diced bell pepper.

In a small bowl combine the mayonnaise, vinegar, sugar and horseradish. Mix until well blended. Spread the dressing on top of the salad (like icing a cake).

Top with a layer of cheese and sprinkle with parsley. Cover with plastic wrap and refrigerate.

When ready to serve, toss the salad to mix the ingredients.

Serves 8

2 eggplants
2 T olive oil
1/2 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 lb extra-lean ground beef
1 1/2 tsp dried oregano
1/2 cup tomato sauce
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees F. Pierce eggplants in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes, or just until tender. cool, halve lengthwise, and then scoop out pulp, leaving about a 1/2-inch shell. Chop pulp and let drain in colander.
Heat 1 T oil in large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally for 8 minutes, or until tender. Add garlic and beef and cook, breaking up beef, for 5 minutes or until no longer pink. Stir in eggplant, oregano, and tomato sauce. Reduce to low heat and cook for 15 minutes or until thick, stirring occasionally. Stir in 1/4 cup of the cheese, salt, and pepper.
Place eggplant shells on a baking sheet and fill with beef mixture. Sprinkle with remaining cheese and drizzle with remaining 1 T olive oil. Roast for 15 minutes until lightly browned.

4 servings

2 ripe avocados, cut into quarters
2 scallions, coarsely chopped
2 Tbs. prepared low-sugar horseradish
1 Tbs. Lemon juice
1-1/4 tsp salt
4 12-oz sirloin steaks
½ tsp freshly ground pepper

Heat grill to high. Pulse avocados, scallions, horseradish, lemon juice, and ½ tsp of salt in a food processor until well combined but still chunky; set aside.

Sprinkle steaks with remaining salt and pepper; grill, turning once, 10 minutes for medium rare, or to desired doneness. Serve with horseradish guacamole.

Serves 4

1 cup unsalted dry-roasted peanuts
1 Tbs olive oil
2 tsp soy sauce
1 Tbs peanut butter
2 scallions, thinly sliced (white and green parts)
1/4 tsp ground red pepper
½ tsp salt
½ tsp freshly ground pepper
1 2-lb skirt or flank steak
2 small heads of bibb lettuce, separated into leaves
Accompaniments: mint, cilantro, or basil sprigs; lime wedges

Heat grill to high. Pulse peanuts in a food processor until coarsely chopped; set aside. Heat olive oil in a large nonstick skillet over medium-high heat; add peanuts and cook, stirring often, until fragrant, 3 minutes. Add soy sauce, lime juice, peanut butter, scallions, and ground red pepper. Cook, stirring constantly until scallions are wilted, about 2 minutes; transfer mixture to a serving bowl.

Sprinkle steak with salt and pepper and grill, turning once, 3 minutes for a medium-rare skirt steak, 6 minutes for medium-rare flank steak. Let stand 5 minutes; cut into thin strips. Serve sliced steak and peanut sauce wrapped in a lettuce leaf and with the accompaniment of your choice.

Serves 6

1 1/4-pound boneless beef top sirloin steaks, cut 1-inch thick
1 pound fresh asparagus, trimmed
1/2 teaspoon salt
1/8 teaspoon pepper

Marinade Ingredients:

1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, crushed
sugar substitute equal to 1 teaspoon

1 2-pound beef tenderloin, trimmed
1 tablespoon ground black pepper

For the marinade:
1 medium yellow onion, finely chopped (about 1 cup)
2 cups sliced mushrooms
1/4 teaspoon dried tarragon
1/8 teaspoon salt

To prepare stuffing, spray a large skillet with cooking spray. Add onion to prepared skillet; cook, stirring frequently, until golden about 5 minutes. Add mushrooms, tarragon, and salt; cook, stirring frequently, about 5 more minutes. Remove from heat.

Preheat oven to 350 F. Make a cut, about 2 inches deep, down the long side of the tenderloin. Spread tenderloin open.

Spoon stuffing inside the tenderloin to within 1/2 inch of edges. Roll up tenderloin lengthwise; sprinkle with pepper. Wrap tenderloin in cheesecloth; tie at intervals with string to secure.

Place tenderloin, seam-side down, on a rack in a roasting pan. Roast tenderloin until an instant-read meat thermometer inserted in center reads 160 F. for medium, about 50 minutes.

Place tenderloin on a carving board; let stand for 5 minutes. Remove string and cheesecloth. Slice meat and arrange slices on a serving platter. Serve immediately.

Serves 8

2 tablespoons olive oil, divided
4 sirloin tip steaks (6 ounces each), trimmed
2-1/2 cups sliced mushrooms
1 medium yellow onion, sliced (about 1 cup)
1 medium green bell pepper, sliced (about 1 cup)
2/3 cup marsala wine or beef broth
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

In a large skillet, heat 1 tablespoon of oil over medium-high heat until hot, but not smoking. Add steaks and cook, turning once, until meat is no longer pink, about 7 minutes. Transfer to a plate and cover with foil to keep warm.

In same skillet, heat remaining oil over medium heat. Add mushrooms, onion, and green pepper. Cook, stirring constantly, until tender, about 10 minutes.

Add wine and thyme to skillet; increase heat to medium-high. Cook, stirring until most of the liquid evaporates, about 3 to 5 minutes. Add parsley and black pepper.

Return steaks to skillet; cook until heated through, about 3 minutes. Place steaks on serving plates. Spoon vegetables on top. Serve immediately.

Serves 4