Grilled Asian Beef Salad

1 pound flank steak
1/4 teaspoon salt
1/8 teaspoon black pepper, ground
6 cups romaine lettuce, chopped
1 1/2 cups bean sprouts
1/2 cup red bell pepper, cut into strips

1/4 cup seasoned rice vinegar
1/4 cup fresh lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon fresh ginger
1/8 teaspoon crushed red pepper


Trim fat from steak. Sprinkle both sides with salt and pepper. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray. Cook 8 minutes on each side or until desired degree of doneness.

Cut steak across grain into thin slices. Cut slices into 2-inch pieces. Set aside.

Combine steak, lettuce, bean sprouts, and bell pepper in a large bowl.

To make vinaigrette: Combine vinegar, lime juice, soy sauce, ginger and red pepper in a small bowl.
Drizzle vinaigrette over salad. Toss well to coat.