The Standard Hollywood, which serves celebrities such as Heather Graham and Megan Mullally, has a trendy diner feel, but you'll find more than the burger special on the menu. Executive chef David Linville offers international treats like this salad with protein-rich lean flank steak.

　　

Ingredients

Makes 2 servings

　　

Marinade

1 cup low-sodium soy sauce

　　1/2 cup honey

　　6 tablespoons fish sauce (found in Asian markets)

　　2 tablespoons fresh orange juice

　　1 tablespoon cilantro

　　1 tablespoon mint leaves

　　1 tablespoon fresh lime juice

　　1 Thai (or serrano) chile

　　2 1/2 cloves garlic

　　1 (1/2-inch) piece ginger, peeled and sliced

　　

Salad

6 ounces flank steak

　　2 cups Asian vermicelli noodles

　　1/4 cup diced tomato

　　2 tablespoons enoki mushrooms (found in Asian markets)

　　1/8 cup thinly sliced red onion

　　10-12 grapefruit segments

　　8 cilantro sprigs

　　4 mint sprigs

　　

Dressing

1/4 cup fresh lime juice

　　1/4 cup soy sauce

　　2 tablespoons fresh orange juice

　　2 tablespoons dark sesame oil

　　2 1/4 teaspoons fish sauce

　　1 Thai (or serrano) chile, seeded and minced

　　1 1/2 cloves garlic

　　1 1-inch piece ginger, peeled and chopped

　　

Step 1

Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.

　　

Dressing

Step 2

Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.

　　

Nutrition Per Serving

Nutritional analysis per serving: 482 calories

　　12.5 g fat (3.1 g saturated)

　　68.4 g carbs

　　4.6 g fiber

　　24.2 g protein

　　#### Nutritional analysis provided by Self