1 pound top sirloin grilling steak, 3/4 inch thick
2 tablespoons fish or soy sauce
2 tablespoons lime or lemon juice
2 tablespoons ketchup
1 tablespoon vegetable oil
1 teaspoon ground ginger
Mango Pepper Salad:
1 mango (or 2 nectarines)
1 sweet red pepper
1/3 cup sliced sweet onion
1 tablespoon chopped fresh coriander
1 tablespoon lime or lemon juice
1 tablespoon vegetable oil
Dash hot pepper sauce

Preparation Instructions:

Place steak in shallow glass dish. In small bowl, whisk together fish sauce, lime juice, ketchup, oil, and ground ginger; pour over steak, turning to coat meat. Let stand for 10 minutes.

Reserving marinade, place steak on greased grill over medium-high teat; close lid and cook, turning and brushing with marinade halfway through, for 10 minutes or until browned but still rare inside, or to desired doneness. Transfer steak to cutting board. Tent with foil; let stand for about 5 minutes before carving thinly across the grain.

Mango Pepper Salad: Meanwhile, peal and pit mango. Core and seed red pepper. Cut mango and red pepper into matchstick- size pieces; place in bowl. Add onion, coriander, lime juice, oil and hot pepper sauce; stir gently. Serve with steak. Make 4 servings.

Per serving: about 240 calories; 22 g protein; 11 g fat; 14 g carbohydrates; 2 g fibre; 51 mg cholesterol; 578 mg sodium.