Ingredients

1 pound top-round London broil or flank steak, about 1 to 1
1/2-inches thick
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
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

Directions

Rinse and pat the
meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1
tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red
curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2
tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at
least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture
refrigerated, to dress the salad.

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, reserving a few
shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4
plates and garnish with reserved sliced shallots.