A 10-ounce beefsteak, cut into strips

8 asparagus spears, trimmed

1/2 lime, juiced

1/2 teaspoon minced garlic

1/2 teaspoon dried or 1 teaspoon fresh cilantro

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

Mustard or balsamic vinegar to taste

4 large romaine leaves

Preheat the broiler and put the broiler pan in the oven.

Make a foil pouch for the steak and asparagus. Whisk together the lime

juice, garlic, cilantro, salt, pepper, and red pepper flakes in a small bowl.

Drizzle onto the steak and asparagus. Seal the pouch. Put the foil pouch

on the broiler pan and broil for 20 to 25 minutes, depending on how well

done you like your steak.

Remove the pouch from the oven and carefully open, allowing the heat to

escape and the meat to cool.

Pour the pouch liquid into a small bowl and toss with a little mustard or

balsamic vinegar.

On a serving plate, arrange 2 romaine leaves. Spoon half the steak and

asparagus mixture onto each leaf. Place the remaining 2 leaves on top, roll

up, and enjoy!

Note: If you have leftovers or want to double the recipe, set aside the rest of

the steak and asparagus for tomorrow’s lunch, wrap in lettuce leaves, and

drizzle with Phase 2 Salad Dressing (page 205), if desired.