Thai Beef Salad

This is a perfect choice for a hot weeknight evening.

PREP: 20 minutes plus marinating

GRILL: 10 to 15 minutes

MAKES: 4 main-dish servings

2 tablespoons Asian fish sauce

2½ teaspoons sugar

1 beef top round steak, inch thick (about 1 pound)

2 limes

3 tablespoons vegetable oil

¼ teaspoon crushed red pepper

¼ teaspoon coarsely ground black pepper

2 bunches watercress (4 ounces each), tough stems trimmed

1 cup loosely packed fresh mint leaves

1 cup loosely packed fresh cilantro leaves

1 bunch radishes, each cut in half and thinly sliced

½ small red onion, thinly sliced

1. In 8-inch or 9-inch square glass baking dish, stir 1 tablespoon fish sauce and 1 teaspoon sugar. Add steak, turning to coat; marinate 15 minutes at room temperature or 1 hour in refrigerator, turning occasionally.

2. Prepare outdoor grill for covered direct grilling over medium heat. (To grill steak on stovetop grill pan, see instructions opposite.)

3. Meanwhile, from limes, with vegetable peeler, remove peel in 2" by " strips. With sharp knife, cut enough peel crosswise into matchstick-thin strips to equal 1 tablespoon. Squeeze enough juice from limes to equal 3 tablespoons. In small bowl, whisk lime juice, oil, crushed red pepper, black pepper, and remaining 1 tablespoon fish sauce and 1 ½ teaspoons sugar until blended.

4. In large bowl, toss watercress, mint, cilantro, radishes, onion, and lime peel; cover and refrigerate until ready to serve.

5. Place steak on hot grill rack. Cover grill and cook steak 10 to 15 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing. Thinly slice steak on the diagonal across the grain.

6. Add steak and dressing to watercress mixture and toss until well coated. To serve, divide among 4 dinner plates.

EACH SERVING: About 310 calories, 28g protein, 7g carbohydrate, 23g total fat (4g saturated), 73mg cholesterol, 295mg sodium