2 cups defrosted corn kernels

1 cup red bell pepper cubes

1 cup sliced celery

1/4 cup chopped fresh cilantro, divided use

4 cups washed, ready-to-eat lettuce

14 cup reduced-fat oil and vinegar dressing

3/4 pound skirt steak

1/2 tablespoon jerk seasoning

2 teaspoons canola oil

Add the corn kernels, red bell pepper cubes, celery, 2 tablespoons cilantro and lettuce to a bowl. Add the dressing and toss well. Divide between two dinner plates.

Remove visible fat from steak. Rub jerk seasoning on both sides of the steak. Heat the oil in a medium-size skillet over medium-high heat. Add the steak and saute 2 minutes, turn and saute 2 more minutes. Reduce heat to medium and cook another 2 minutes or until a meat thermometer reads 145 degrees for medium rare. Remove, and carve into 1/2- to 1-inch slices. Place on top of salad. Spoon pan juices over steak. Sprinkle remaining 2 tablespoons cilantro on top.

Yield 2 servings.

Per serving: 498 calories (44 percent from fat), 24.5 g fat (6.7 g saturated, 11.4 g monounsaturated), 110 mg cholesterol, 41.7 g protein, 38.5 g carbohydrates, 6.7 g fiber, 298 mg sodium.