Source:

Classifications: Main Dishes

Qty Measure Ingredient

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1 medium papaya, peeled, seeded, and chopped, (2 cups)

1 medium cucumber, seeded and chopped, (1 1/2 cups)

1/2 cup chopped onion

1/4 cup snipped cilantro

1/4 cup cooking oil

1/4 cup vinegar

2 packets Equal or 3/4 tsp Equal Measure

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup reduced-calorie clear Italian

salad dressing

2 tablespoons reduced-sodium soy sauce

1/2 teaspoon dry mustard

1/4 teaspoon lemon-pepper seasoning

1 1/4 to 1 1/2 lbs beef flank steak

Instructions: To make salsa, in a bowl combine papaya, cucumber, onion and cilantro. In a small screw-top jar combine oil, vinegar, Equal, salt and pepper; shake to mix well. Pour over papaya mixture; toss to coat. Cover and chill.

Meanwhile, stir together salad dressing, soy sauce, mustard and lemon-pepper seasoning. Score steak on both sides, making shallow cuts at 1-inch intervals diagonally across meat in a diamond pattern. Place steak in a plastic bag set in a shallow dish; pour in dressing mixture. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag several times.

Drain steak, reserving the marinade. Grill steak on an uncovered grill directly over medium coals for 12 to 14 minutes or till medium-rare, turning once and brushing frequently with reserved marinade during first 8 minutes. To serve, diagonally slice meat across the grain into very thin slices. Serve with salsa.

Makes 6 servings.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 1/2 vegetable, 1/2 fruit, 2 1/2 meat, 2 fat; also, 273 calories, 535 mg sodium, 46 mg cholesterol, 9 gm carbohydrate, 19 gm protein, 18 gm fat.

Serves: 6

Food Exchanges: