Ingredients:

½ teaspoon coriander

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon garlic powder

1 teaspoon freshly grated lime peel

Pinch salt

1 ½ pound flank steak

6 cups arugula

1 cup jicama, julienne slices

1 cup shredded carrots

1 cucumber, cut in half lengthwise, then into thin slices

3 heirloom tomatoes, diced (can substitute 8 ounces cherry tomatoes)

1 cup asparagus cut into 2-inch pieces (about 8 spears)

1 avocado, peeled and sliced

Dressing:

1 teaspoon honey

2 tablespoons red wine vinegar

1 tablespoon fresh lime juice

3 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh cilantro

Pinch salt

Freshly ground pepper

Optional garnish: crunchy tortilla strips (not included in nutrient analysis)

Preparation:

Combine the first six ingredients in a small bowl; rub evenly over steak; set aside.

Prepare grill.

 Place beef on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove steak from grill and let sit covered for five minutes.  Cut beef diagonally across the grain into thin slices.

To prepare dressing, combine all ingredients, stirring well with a whisk.

To prepare entrée salads, evenly divide greens and vegetables on each plate.  Drizzle dressing over salad; top with beef. Garnish with crunchy tortilla strips (optional).

Yield: 6 servings

Nutrition information per serving:

357 calories

207 calories from fat (58%) 

23 g fat

7 g saturated fat

46 mg cholesterol

274 mg sodium

12 g carbohydrates

5 g fiber

5 g sugars

26 g protein