Grilled Thai Beef Salad

By Treebs

Ingredients

• 1 lb top-round London broil or flank steak, 1 to 1 1/2" thick
• 3 tbsp fresh lime juice
• 3 tbsp low-sodium soy sauce
• 3 tbsp canola oil
• 2 tbsp firmly packed dark brown sugar
• 1 clove garlic, minced (about 1 tsp)
• 1 1/2 tsp peeled and minced fresh ginger
• 1 1/4 tsp red curry paste or chili=garlic sauce
• Cooking spray
• 1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)
• 3 shallots, thinly sliced (about 1/2 cup)
• 1/2 cup coarsely chopped fresh cilantro leaves
• 1 cup fresh basil leaves, sliced into ribbons

Preparation

Step 1

1.) Rinse the meat and pat dry and place in a sealable plastic bag or small glass dish.

2.) In a medium bowl, combine 1 tbsp of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tbsp lime juice to the bag. Seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.

3.) Coat a grate or a grill pan with cooking spray and preheat over med-high heat until hot. Grill the steak until Med-rare, about 5 minutes per side, or to your desired degree of doneness. Let it rest for 5 minutes until room temperature, then slice thinly against the grain.

4.) Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.