Nothing comes between a man and his barbecue, but unless you’re feeding a family of six, you may want to leave that 32-ounce porterhouse steak in the freezer. Instead, use some Asian persuasion with a Beef Thai Salad ― it cuts the carbs while still satisfying that red meat craving.

What you need:

  • 1 lb. quality tenderloin steak marinated in just a few splashes of light soy sauce
  • 1 heart of Romaine lettuce
  • 1/2 cucumber, sliced thin
  • 1 small red onion, thinly sliced
  • 1 chili pepper, sliced
  • 2 large cloves garlic, sliced
  • Fresh squeezed lime juice (1 medium size lime)
  • 3 or 4 sprigs cilantro
  • 1 tbsp sugar
  • 5 tbsp Thai fish sauce (optional)

How to make it:

  1. Grill that tenderloin to your liking.
  2. Cool tenderloin, trim off any fat, and slice into thin strips.
  3. Mix garlic, chilies, fish sauce, lime juice and sugar in a bowl. Then add steak strips, cucumbers and shallots and toss.
  4. Throw steak strips and vegetable mixture on top of romaine leaves, garnish with cilantro and you’re good to go.

Serves 2 to 3 as an appetizer or boil up some rice and serve as a meal.