Recipes for the South Beach Diet or Other Good Carb Diets

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

Filed under: Beef, Main Dishes, Phase 1