Grilled Steak Salad

Ingredients

1/3 cup lime juice

3 tablespoons fish sauce

1 tablespoon reduced-sodium soy sauce

2 teaspoons Truvia

1 shallot, finely chopped

1 or 2 Thai chiles, stemmed, seeded and finely chopped

2 pounds 96% lean steak or sirloin, cut in pieces

4 cups thinly sliced baby bok choy

6 radishes, halved and thinly sliced

2 small cucumbers, peeled and thinly sliced

2 carrots, grated

1/2 cup lightly packed basil leaves, sliced

1/2 cup lightly packed mint leaves, sliced

1/2 cup lightly packed cilantro leaves, sliced


Instructions
ONE: Whisk together lime juice, fish sauce, soy sauce, Truvia, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.

TWO: Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain.

THREE: eanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.