Ingredients
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1/2 cup fresh lime juice
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1/4 cup chopped fresh cilantro
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2 tablespoons brown sugar
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2 tablespoons Thai fish sauce
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2 tablespoons chili paste with garlic
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2 garlic cloves, minced
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1 (1 1/2 lb) flank steaks, trimmed
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cooking spray
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4 plum tomatoes, each cut into 6 wedges
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6 cups torn romaine lettuce
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2 tablespoons chopped of fresh mint
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1 1/2 cups vertically sliced red onions
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1 1/4 cups thinly sliced English cucumbers
Instructions
- 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.