When lettuce time rolls around, I never quite know what to do.  I can only stomach so many green salads in my lunch.  My husband won’t eat it at all…until…MEAT!  This was a great way to use all the hearts of Romaine we got in the box this week and a way to use a cheap piece of meat in a yummy way.

Start with the meat.  It needs to marinate for 4 hours or more.  Ours marinated for a full 24 hours.  Just turn it once or twice so the marinade covers all sides of the meat.  In a gallon plastic bag, combine the following:

1 lb flank steak or London broil

3 T lime juice

2 T soy sauce

2 T olive oil

2 T honey

1 t garlic powder

a couple splashes of Sriracha, if you’re feeling spicy

Swish around in the bag and then refrigerate for 4-24 hours.

When it’s time to eat, grill the meat for 5 minutes per side.  Let rest for 5 minutes and then cut into 1″ squares.

For the salad, combine about 4 c torn salad greens with 2 T lime juice, 2 T olive oil, 2 T soy sauce.  Toss with some shredded mozzarella and croutons.  Top with the steak and enjoy a light, quick, moderately healthy dinner.  It’s got to be healthy right?  It’s a salad.