Grilled Southwest Steak, Radish and Blue Cheese Salad

Ingredients:

• 2 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 lbs. lean sirloin steak, about 3/4-inch thick
• 1 (12 oz.) head romaine lettuce, chopped (6 cups)
• 8 large radishes, cut in to wedges, plus whole radishes for garnish
• 4 oz. blue cheese, crumbled (1/2 cup)
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice

Makes 4 Servings

1. In a small bowl, combine garlic, chili powder, cumin, 1/8 tsp of the salt and 1/8 tsp of the pepper. Rub spice mixture onto the steak.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before cutting into thin slices.
3. In a large bowl, combine lettuce, radishes, cheese, oil lime juice and reaming 1/  teaspoon salt and 1/8 teaspoon pepper. Divide salad among 4 plates, top with steak slices and garnish with whole radishes. Serve warm.

WW POINTS VALUE: 8pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. My mom and I had this dish for dinner earlier this evening and it was the most delicious dinner I cooked in a while. This dish is great if you are ever in the mood for a steak and salad. The combination of the chili powder, cumin and garlic give the steak a robust Tex-Mex flavor that compliments the oil and lime-flavored salad. If you don't have romaine lettuce, I highly recommend using fresh spinach and it will taste just as delicious. The crumbled blue cheese and radishes also add texture and flavor to this dish as well. So forget going out to the steak house, let the steak house come to you in less than 30 minutes.