Serving Size is about 2 cups.
Calories 149, Protein 15g, Total Fat 3g, Carbohydrates 18g, Fiber 3g.
12 Ounces of Beef Sirloin, or Other Boneless Steak, About 1-inch Thick, Trimmed
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Lime Juice
3 Tablespoons Fish Sauce
2 Teaspoons Sugar
1 Clove Garlic, Grated or Minced
1/2-1 Teaspoon Crushed Red Pepper
1 Medium-Large Firm Ripe Melon
1 Small Green Bell Pepper
1 Small Red Bell Pepper
6 Cups Lightly Packed Torn Boston Lettuce, (about 1 head)
1/2 Cup Slivered Red Onion
1/2 Cup Thin Cucumber Slices, Halved
1/2 Cup Lightly Packed Fresh Cilantro Leaves
1/2 Cup Lightly Packed Torn Fresh Mint Leaves
Preheat grill to Medium.
Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.
Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.
Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.