These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
Flank steak is typically grilled or seared and served medium rare but this recipe will convince you to try this lean and relatively affordable cut of beef another way: Boiled (yep). This recipe is a Vietnamese take on a Mexican dish known as salpicón of beef in which the steak is simmered in an aromatic liquid. The meat is shredded for a room temperature salad and you get the resulting broth as a bonus. (Marilyn Tausend created this fabulous version of salpicón for Williams-Sonoma many years ago, which inspired this recipe.)
The meat is not meltingly tender; rather it has a pleasant chew and is delicious with fragrant herbs and a bright lime dressing. This is one of the rare beef dishes that pairs beautifully with white wine, especially off-dry Rieslings.