Steak Salad

1 lb lean flank or skirt steak

1 tbs brown sugar

3 tbs lemon juice

3 tbs reduced sodium soy sauce

1 clove garlic, minced

1 tbs cracked pepper

6 romaine lettuce leaves

1 10 1/4-ounce can mandarin oranges, water packed, drained

18 thin cucumber slices

Horseradish Dressing (below)

Trim fat from steak and place in a large zip top bag.  Mix brown sugar, lemon juice, soy sauce, and garlic and pour over steak.  Seal bag and refrigerate for at least one hour.  Remove steak from marinade and press cracked pepper onto one side.  Broil or grill, over medium hot coals, for five to six minutes, on each side.  Let steak stand for five minutes.  Slice steak diagonally across grain into 1/4-inch thick slices.  Place one lettuce leaf on six individual salad plates. Arrange steak, orange sections, and cucumber on lettuce leaves.  

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