Ingredients:
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons chili paste with garlic
2 garlic cloves, minced
1 (1 1/2 lb) flank steaks, trimmed
cooking spray
1 1/2 cups vertically sliced red onions
4 plum tomatoes, each cut into 6 wedges
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumbers
2 tablespoons chopped fresh mint
Directions:
Heat grill or broiler.
Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
RESERVE half of this mixture for use later.
Combine other half of lime mixture and steak in a large zip-loc bag.
Seal and marinate in refrigerator for about 10 minutes, turning once.
Remove steak from bag; DISCARD MARINADE.
Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
Let stand 5 minutes.
Cut steak diagonally across the grain into thin slices.
Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
Divide salad evenly among 6 plates.
Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.
Servings: 6
Time preparation: 30 min.
Time total: 42 min.