Beef:
1/4 C. minced shallots
2 T. fresh lemon juice
2 T. low-sodium soy sauce
1/2 tsp. dried thyme
1/2 tsp. hot sauce
1 pound flank steak, trimmed
1 T. red wine vinegar

Salad:
1 T. red wine vinegar
1/2 C. thinly vertically sliced red onion
1 T. balsamic vinegar
2 tsp. extravirgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 medium tomatoes, each cut into 8 wedges (about 1 pound)
1 (10-oz.) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 C.)
Cooking spray
5 C. (1/2-inch) cubed sourdough bread, toasted (about 8 oz.)
1/3 C. thinly sliced fresh basil leaves

To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 T. red wine vinegar; seal bag. Marinate in refrigerator 2 hours. To prepare salad, combine 1 T. red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally. Prepare grill. Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

Yield: 4 servings
Serving size: 1 1/2 C. salad and 3 oz. steak

Calories: 402
Fat: 12.8g
Fiber: 4g