This travel-friendly meal tastes great cold, but the filling can easily be heated up in the microwave, if you prefer. The acid in the vinaigrette will continue to cook the steak, so don't stir it together until you're ready to eat. To keep the lettuce crisp, wrap it in damp paper towels and refrigerate it in a separate airtight container or plastic bag.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
Method
Sprinkle steak with pinch each of the salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 6 minutes. Let stand for 5 minutes before slicing.
Meanwhile, in bowl, whisk together lime juice, canola oil, chili garlic sauce, ginger, honey, soy sauce, sesame oil and remaining salt and pepper. Stir in red pepper, carrot, cucumber and green onions. Divide among four 2-cup airtight containers; top with sliced steak. (Make-ahead: Refrigerate for up to 24 hours.)
To serve, toss vegetables with steak; wrap in lettuce.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 279 mg
- Sugars 5 g
- Protein 24 g
- Calories 251.0
- Total fat 13 g
- Potassium 575 mg
- Cholesterol 53 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
%RDI
- Iron 21.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 84.0
- Vitamin C 82.0
