This fresh tasting salad makes it easy to stick to a low carb diet!
Difficulty 3/5 Prep Time 25 MIN Cook Time 8 MIN Serves 2


3/4 lb. sirloin steak tails
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 tsp lime zest
2 tbsp asian chili sauce
1 tsp sesame oil
2 tbsp fresh lime juice
1 tsp fresh ginger, minced
1 tbsp soy sauce
3 medium shallots, minced
1/2 jalapeño pepper, minced
1/4 tsp salt
1/2 cup olive oil
6 cups mesclun greens


  1. Combine garlic, salt, pepper, lime zest, asian chili sauce and sesame oil in a flat glass dish or n a heavy resealable bag. Place sirloin tails in the marinade and cover or seal and marinate in refrigerator for 6 hours, or overnight.
  2. Preheat barbecue on HIGH
  3. To prepare dressing, whirl lime juice, ginger, soy sauce, shallots, jalapeño pepper and salt in a food processor for 20 – 30 seconds. With motor running, gradually add olive oil in a thin stream. Pour into a small saucepan, and heat gently on the sideburner just until bubbling.
  4. Reduce barbecue temperature to MEDIUM, and lightly brush cooking grids with vegetable oil to prevent sticking. Place beef on the grids and grill for 2 minutes, quarter turn for 2 minutes, turn over for 2 minutes, and a final quarter turn for 2 minutes to give beautiful looking grid marks to your beef!
  5. Thinly slice beef and arrange on top of mesclun greens. Pour warm dressing over the top and serve immediately.