1 medium papaya, peeled, seeded and chopped (2 cups)
1 medium cucumber, seeded and chopped (1-1/2 cups)
1/2 cup chopped onion
1/4 cup snipped cilantro
1/4 cup vegetable oil
1/4 cup vinegar
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-calorie clear Italian salad dressing
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon lemon-pepper seasoning
1-1/4 to 1-1/2 pound beef flank steak
To make salsa, in a bowl, combine papaya, cucumber, onion and cilantro. In a small screw-top jar combine oil, vinegar, Equal® sweetener, salt and pepper; shake to mix well. Pour over papaya mixture; toss to coat. Cover and chill.
Meanwhile, stir together salad dressing, soy sauce, mustard and lemon-pepper seasoning. Score steak on both sides, making shallow cuts at 1-inch intervals diagonally across meat in a diamond pattern. Place steak in a plastic bag set in a shallow dish; pour in dressing mixture. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag several times.
Drain steak, reserving the marinade. Grill steak on an uncovered grill directly over medium coals for 12 to 14 minutes or until medium-rare, turning once and brushing frequently with reserved marinade during the first 8 minutes.
To serve, diagonally slice meat across the grain into very thin slices. Serve with salsa.
Makes 6 servings.
Nutrition information per serving: Calories: 273, Protein: 19 g, Carbohydrates: 9 g, Fat: 18 g, Cholesterol: 46 mg, Sodium: 535 mg.
Food Exchanges: 1/2 Vegetable, 1/2 Fruit, 2-1/2 Meat, 2 Fat.