Serves: 4

Preparation Time: 0:20

Per Serving: 466.1 Calories; 42.6g Fat (81.6% calories from fat); 16.4g Protein; 5.3g Carbohydrate; 54mg Cholesterol; 920mg Sodium

This fresh tasting salad makes it easy to stick to a low carb diet!

Ingredients:

• 3/4 lb. sirloin steak tails
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon lime zest
• 2 tablespoons asian chili sauce
• 1 tablespoon sesame oil
• 2 tablespoons fresh lime juice
• 1 teaspoon fresh ginger, minced
• 1 tablespoon soy sauce
• 3 medium shallots, minced
• 1/2 jalapeño pepper, minced
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 6 cups mesclun greens

Steps:

• Combine garlic, salt, pepper, lime zest, asian chili sauce and sesame oil in a flat glass dish or n a heavy resealable bag. Place sirloin tails in the marinade and cover or seal and marinate in refrigerator for 6 hours, or overnight.
• Preheat barbecue on HIGH
• To prepare dressing, whirl lime juice, ginger, soy sauce, shallots, jalapeño pepper and salt in a food processor for 20-30 seconds. With motor running, gradually add olive oil in a thin stream. Pour into a small saucepan, and heat gently on the sideburner just until bubbling.
• Reduce barbecue temperature to MEDIUM, and lightly brush cooking grids with vegetable oil to prevent sticking. Place beef on the grids and grill for 2 minutes, quarter turn for 2 minutes, turn over for 2 minutes, and a final quarter turn for 2 minutes to give beautiful looking grid marks to your beef!
• Thinly slice beef and arrange on top of mesclun greens. Pour warm dressing over the top and serve immediately.