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Ready in 20 minutes * Makes 4 servings

Fit tip: Grass-fed beef is three to five times higher than grain-fed beef in conjugated linoleic acid (CLA), which reduces body fat while preserving lean muscle mass.

Ingredients

1 lb flank steak

Zest of 1 lime

Juice of 3 limes

2 tbsp olive oil

1 tbsp honey or agave nectar

2 tbsp balsamic vinegar

1 tsp ground cumin

1 tsp chili powder

Fresh cracked black pepper, to taste

8 butter lettuce or romaine lettuce leaves

1 each cucumber, red bell pepper, mango, julienned

Fresh cilantro leaves, to garnish

• Score the flank steak by 1/4" deep gashes against the grain about 3/4 " apart. This will help tenderize the beef and allow the marinade to penetrate more deeply.
• Combine lime zest, lime juice, oil, honey or agave, cumin, chili powder and balsamic vinegar in a large zip-top plastic bag. Place steak in the bag with marinade. Let sit for 10 minutes.
• Heat grill or grill pan over high heat. Remove steak from bag and cover with black pepper. Place steak on grill and let cook about 4 minutes per side.
• Remove steak and let rest 5 to 10 minutes before slicing. Then, slice against the grain into strips. Divide evenly onto lettuce leaves, along with the cucumber, bell pepper and mango; top with cilantro leaves.