Jerk Steak Salad
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.