This dish overflows with bright flavor, from the citrusy marinade that infuses the steak to the fresh cilantro garnish. To keep the calorie count low, serve the steak over a salad of mixed greens, sliced cucumber, shredded carrots, chopped green onions and torn fresh mint. 

1 stalk lemongrass, coarsely chopped (2 tablespoons)*
2 garlic cloves, crushed
1 tablespoon sugar
1/2 teaspoon pepper
2 tablespoons Asian fish sauce or soy sauce
1 tablespoon lime juice
1 tablespoon vegetable oil
1 (10-oz.) boneless beef sirloin strip steak (1 to 1 1/4 inches thick)
Cilantro sprigs for garnish
Lime wedges

1. Pulse lemongrass, garlic, sugar and pepper in mini food processor or blender until minced. Add fish sauce, lime juice and oil; process until almost pureed. Reserve 1 tablespoon for basting. Pour remaining marinade into resealable plastic bag. Add steak; turn to coat. Refrigerate at least 20 minutes or up to 2 hours.

2. Meanwhile, heat grill. Remove steak from marinade; discard  marinade. Oil grill grate. Grill steak, covered, over medium-high heat or coals 8 to 10 minutes for medium-rare, turning and brushing cooked side with reserved marinade halfway through cooking.

3. Let stand 5 minutes before thinly slicing. Garnish with cilantro; serve with lime wedges.

TIP *Lemongrass is an herb with long, thin, grass-like leaves; it’s used extensively in Thai cooking. It adds a fragrant lemon flavor to dishes. If unavailable, use 1 1/2 teaspoons grated lemon peel.

2 servings 

PER SERVING: 255 calories, 8.5 g total fat (2.5 g saturated fat), 37.5 g protein, 5.5 g carbohydrate, 90 mg cholesterol, 740 mg sodium, .5 g fiber