THAI STEAK SALAD WITH LIME DRESSING

12 ounces boneless top round beef steak, about 1-inch thick, trimmed
FOR THE SALAD:
8 cups loosely packed torn romaine lettuce or mixed salad greens
1 cup thinly sliced cucumber
1 cup thinly sliced radishes
1/2 cup thinly sliced scallions
1/2 cup chopped cilantro
FOR THE LIME DRESSING:
1/2 cup fat-free reduced-sodium chicken broth
2 tablespoons fresh lime juice
1 (1/2 to 1 inch) piece fresh ginger, peeled and coarsely chopped
1 teaspoon vegetable oil
1 large cloves garlic, peeled
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon hot-pepper sauce

TO PREPARE THE STEAK:
Heat broiler and broiler-pan rack or barbecue grill. Broil or grill steak 4 to 6 inches from heat source, 5 to 7 minutes per side for rare, 7 to 9 minutes per side for medium and 9 to 11 minutes per side for well done. Remove to cutting board; let stand about 5 minutes.

TO PREPARE THE SALAD:
Meanwhile place lettuce, cucumber, radishes, scallions and cilantro in a large bowl; set aside.

TO PREPARE THE DRESSING:
Put dressing ingredients in a blender or food processor and process until smooth.

TO ASSEMBLE THE SALAD:
Cut steak in thin slices across the grain; add to bowl. Pour dressing over salad. Toss to mix and coat.

Servings: 4
Source: Family Circle; 6/25/96