Grilled Thai Beef Salad
adapted from Ellie Krieger's recipe at foodnetwork.com


1 pound flank steak or skirt steak, about 1 to 1 1/2-inches thick

 

dressing:

3 tablespoons lime juice, divided

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil 

2 tablespoon brown sugar

1 teaspoon minced garlic

1 1/2 teaspoons minced ginger

1 1/4 teaspoons red curry paste or chili-garlic sauce or jalopenos

 

salad:

1/2 head red-leaf lettuce, torn (about 6 cups)

3 shallots, thinly sliced (about 1/2 cup), divided, for garnish

1/2 cup cilantro leaves, rinsed and dried

1 cup basil leaves, sliced into ribbons

 yellow and red peppers, sliced
cucumbers, peeled and sliced

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl. Add sliced veggies.
 
Make dressing by combining the above ingredients in a bowl. Pour dressing on salad and mix. Top salad with meat.

Bethany