Ingredients

* Tandoori-style steak:
* 1 6-oz cartoon low-fat plain yogurt
* 2 T. lemon juice
* 2 t. paprika
* 1 clove garlic, minced
* 1 jalepeno, seeded and minced
* 1/2 t. ground ginger
* 1 lb. top round, but 3/4 - 1″ thick
* Summer lentil pilaf:
* 1/2 c. uncooked green lentils
* 1/2 c. chopped carrots
* 1/2 c. chopped red onions
* 1 clove garlic, minced
* 1 1/3 c. water
* 1 tomato, chopped
* 1 red pepper, chopped
* 2 T. lemon juice
* 2 T. minced cilantro

Directions

1. Combine yogurt, lemon juice, paprika, garlic, jalepeno and ginger. Blend well. Place steak in a gallon ziplock bag; spoon yogurt mixture over. Seal bag, shake to cover steak evenly and refridgerate overnight or several hours.
2. For summer lentil pilaf: Combine lentils, carrots, onions, garlic and water in saucepan. Cover and heat to boiling. Reduce heat and simmer 30 minutes or until lentils are tender and water is nearly absorbed. Remove from heat and allow to stand, uncovered, 5 minutes. Stir in tomato, red pepper, lemon juice and cilantro. Allow to cool to room temperature.
3. Preheat grill to medium-high. Grill steak 12-15 minutes, until meat reached 150 on thermometer. Remove from grill, cover with aluminum foil and allow to stand 10 minutes. Season lightly with salt and pepper. Thinly slice across grain. Arrange sliced steak over lentils.